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THE 


BAR-TENDERS'  GUIDE, 


A  COMPLETE  CYCLOPEDIA  OP 


PLAIN  AND  FANCY  DRINKS, 


CONTAINING  CLKAR  AND  RKLIABLE  DIRECTIONS  FOR  MIXI^G  ALL  THE  BEVEEAGB8 
USED  IN  THE  UNITED  8TATK8,  TOGETHER  WITH  TIIE  MOST  POPULaK 
BRITISH,  FRENCH,  GERMAN,  ITALIAN,  RUSSIAN,  AND  SPANISH 
RECIPES,  EMBRACING  PUNCHES,  JULEPS,  COIMtERS, 
KTC,  ETC.,  ETC.,  IN  ENDLESS  VARIETY. 


BY  JEEKY  THOMAS, 

Formeriy  principal  Bar-tender  at  the  Metropolitan  Hotel,  New  York,  and  the  Planter's  House,  St  Lo«l 


TO  WHICH  18  APPENDED 

A  MANUAL  FOR  THE  MANUFACTURE 
oir 

AFTER  THE  MOST  APPROVED  MBTHODS  NOW  USED  IN  TIIE  DISTILLATION  OF 
LIviUOKS  AND  BEVERAGES,  DESIGNED  FOR  THE  SPECIAL  USK  OS" 
MANUFACTURERS  AND  DEALERS  IN  WINES  AND  SPIRITS, 
GROCERS,  TAVERN-KEEP BRS,  AND  PRIVATE  FAMI- 
LIES, THE  SAME  BEING  ADAPTED  TO  THE 
TRADE  OF  THE  UNITED  STATES 
AND  CANADA8. 

glta^triM  %vUl%  §mxipim  €nqxmmp. 

THE  WHOLE  CONTAINING 

O^ER    600        J^XuXT  JLBIulE  RECIPES. 

BY  CHEISTIAISr  SCHUI.TZ, 

ProfoMor  of  Chemistry,  Apothecary,  and  Manufa  ,turer  of  WiniS,  Liqnon^  Cordial^ 
&c.,  &c.,  from  Berne,  Switzerland. 


NEW  YORK: 
DICK  &  FITZGERALD,  PUBLISHERS, 

IN'o.  18   ^NlSr  STIiEKT. 


Entered  according  to  ^wt  J  Congress,  in  tbo  year  1S82,  tjr 
DICK  &  FirZGEr.ALD, 
ill  the  Clerk's  Office  of  the  District  Court  of  the  UuiU  d  StaUi 
for  the  Southern  District  of  New  York. 


PREFACE. 

In  all  ages 
of  the  world, 
and  in  all 
countries, 
men  have  in- 
dulged in  "so- 
cial drinks." 
They  have  al- 
ways possess- 
ed themselves 
of  some  popu- 
lar beverage 
apart  from 
water  and 
those  of  the 
breakfast  and 
tea  table. 
Whether  it  is 
judicious  that 
m  a  n  k  i  n  d 
should  con- 
tinue to  indulge  in  such  things,  or  whether  it  would  be  wiser  to  abstain 
from  all  enjoyments  of  that  character,  it  is  not  our  province  to  decide. 
We  leave  that  question  to  the  moral  philosopher.  We  simply  contend 
that  a  relish  for  "social  drinks"  is  universal;  that  those  drinks  exist  in 
greater  variety  in  the  United  States  than  in  any  other  country  in  the 
world ;  and  that  he,  therefore,  who  proposes  to  impart  to  these  drinks 
not  only  the  most  palatable  but  the  most  wholesome  characteristics  of 
which  they  may  be  made  susceptible,  is  a  genuine  public  benefactor. 
That  is  exactly  our  object  in  introducing  this  little  volume  to  the  public. 
We  do  not  propose  to  persuade  any  man  to  drink,  for  instance,  a  punch, 
or  a  julep,  or  a  cocktail,  who  has  never  happened  to  make  the  acquaint- 
ance of  those  refreshing  articles  under  circumstances  calculated  to  induc(} 
more  intunate  relations;  but  we  do  propose  to  instruct  those  whose  ''in- 
timate relations"  in  question  render  them  somewhat  fastidious,  in  the 
daintiest  fashiuus  tliereunto  pertaining. 

We  very  well  remember  seeing  one  day  in  London,  in  the  rear  of  the 


\ 


1  PKEFACE. 

Bank  of  England,  a  small  drinking  saloon  that  had  been  set  up  hy  a 
peripatetic  American,  at  the  door  of  Avhich  was  placed  a  board  covered 
with  the  unique  titles  of  the  American  mixed  drinks  supposed  to  be  pre- 
pared within  that  limited  establishment.  The  "Connecticut  eye-open- 
ers" and  "Alabama  fog-cutters,"  together  \>ith  the  "lightning-smashes" 
and  the  "thunderbolt-cocktails,"  created  a  profound  sensation  in  the 
crowd  assembled  to  peruse  the  I^ectarian  bill  of  fare,  if  they  did  not 
produce  custom.  It  struck  us,  then,  that  a  list  of  all  the  social  drinks 
— ^the  composite  beverages,  if  we  may  call  them  so — of  America,  would 
really  be  one  of  the  curiosities  of  jovial  literature ;  and  that  if  it  was 
combined  with  a  catalogue  of  the  mixtures  common  to  other  nations, 
and  made  practically  useful  by  the  addition  of  a  concise  description  of 
the  various  processes  for  "brewing"  each,  it  would  be  a  "blessing  to 
mankind."  There  would  be  no  excuse  for  imbibing,  with  such  a  book  at 
hand,  the  "villainous  compounds"  of  bar-keeping  Goths  and  Vandals, 
who  know  no  more  of  the  amenities  of  bon  vivant  existence  than  a  Hot- 
tentot can  know  of  the  bouquet  of  champagne. 

"There's  philosophy,"  says  Father  Tom  in  the  drama,  "even  in  a  jug 
of  punch."  TVe  claim  the  credit  of  "philosophy  teaching  by  example," 
then,  to  no  ordinary  extent  in  the  composition  of  this  volume ;  for  our 
index  exhibits  the  title  of  eighty-six  different  kinds  of  punches,  together 
with  a  universe  of  cobblers,  juleps,  bitters,  cups,  slings,  shrubs.  Sec,  each 
and  all  of  which  the  reader  is  carefully  educated  how  to  concoct  in  the 
choicest  manner.  For  the  perfection  of  this  education,  the  name,  alone, 
of  Jeyrij  Thomas  is  a  sufficient  guarantee.  He  has  travelled  Europe  and 
America  in  search  of  all  that  is  recondite  in  this  branch  of  the  spirit  art. 
He  has  been  the  Jupiter  Olympus  of  the  bar  at  the  Metropolitan  Hotel 
in  this  city.  He  was  the  presiding  deity  at  the  Planter's  House,  St. 
Louis.  He  has  been  the  proprietor  of  one  of  the  most  recherche  saloons 
in  New  Orleans  as  well  as  in  New  York.  His  very  name  is  synonymous 
in  the  lexicon  of  mixed  drinks,  with  all  that  is  rare  and  original.  To 
the  "Wine  Press,"  edited  by  F.  S.  Cozzens,  Esq.,  we  are  indebted  for 
the  composition  of  several  valuable  punches,  and  among  them  we  may 
particularize  the  celebrated  "Nuremburgh,"  and  the  equally  famous 
"  Philadelphia  Fish  House"  punch.  The  rest  we  owe  to  the  inspiration 
of  Jerry  Thomas  himself,  and  as  he  is  as  inexorable  as  the  Medes  and 
Persians  in  his  principle  that  no  excellent  drink  can  be  made  out  of 
any  thing  but  excellent  materials,  we  conceive  that  we  are  safe  in  assert- 
ing that  whatever  may  be  prepared  after  his  instructions  will  be  able  to 
speak  eloquently  for  itself.  "  Good  wine  needs  no  bush,"  Shakespeare 
tells  us  and  over  one  of  Jerry's  mixtures  eulogy  is  quite  as  redundant. 


CONTENTS. 


7%l8  TaKe  of  0,mtmt8  refers  to  the  Number  of  v^kca  Recipe,  ani»  xot  to  tna 
number  of  the  page«.  For  the  Table  of  Contents  tc  the  "Manual  fo^  .ixE  Man- 
UFACTUiiE  OF  CkjEDiALS,  Strups,  Ac,"  «*«  page  235. 


EKCIPB 


Absinthe,  How  to  drink   210 

A  la  Ford,  Punch   26 

"  liomain,  Punch    67 

Ale  Punch   73 

"  Flip  147 

"  Sangaree   129 

Apple,  Pine,  Punch   18 

"     Toddy   132 

"     Punch-.   72 

A  Protestant  Bishop  183 

Archbishop   ISO 

'Arf-and-'arf   212 

Arrack   50 

"     Punch   51 

"       "      another  method.   52 

Auld  Man's  Milk   80 

Badminton  195 

Balaklava  Nectar  171 

Baltimore  Egg  Nogg.   84 

Barbadoes  Punch   70 

Bimbo  Punch  . .    53 

Bishop,  h  la  Prusse  178 

"     another  recipe  179 

"     a  Protestant....  183 

Bitters,  Decanter   198 

"     and  Sherry  219 

Black  Stripe  200 

Blue  Bicker   197 

Bottled  Velvet   192 


RECIPE 


Bottle  of  Champagne  Cocktail   110 

"      Brandy  Cocktail  106 

Brandy  and  Gum   217 

"       "    Soda  216 

"       "    Rum  Punch   5 

"      Burnt,  and  Peach  199 

"      Champarelle   166 

*'     Cocktail   107 

"  "      Fancy  108 

"     Crusta,  116 

"      Fix   140 

"      Flip  150 

"      Julep   89 

"      Poneyof  215 

"      Punch   2 

"         "     for  a  Party   8 

"      Sangaree  127 

"     Scaffa   167 

"      Shrub   159 

"     Sling   136 

"      Smash   94 

Sour  142 

"      Straight  213 

Toddy   103 

Brunow,  Cup,  a  la   169 

Burnt  Brandy  and  Peach   199 

Cafe,  Faivre's  Pousse  164 

"    Parisian..  168 

"    Santina's    .   lOi 


6 


CONTENTS. 


BKCIPK 


Canadian  Punch   48 

Capillaire   65 

"       another  method   66 

Captain  Marryatfs  Kecipe  for  Mint 

Julep   87 

Cardinal   ISl 

Catawba  Cobbler  100 

Century  Club  Punch   59 

Chablis  Cup  193 

Champagne  Cobbler   99 

Cocktail   110 

"        Cup  193 

"        or  Claret  Cup,  ii  la  Bru- 

now  169 

"        Punch   12 

Champarelle,  Brandy  166 

Cherry  Shrub   154 

Cider  Nectar  194 

"     Punch   74 

Claret  Cobbler  102 

"    Cup  186 

"      "   i  la  Brunow  169 

»      "      la  Lord  Saltoun  191 

"    Mulled  124 

"    Punch   14 

Cobbler,  Catawba  100 

"      Champagne   99 

"      Claret   102 

"      Hock   101 

"   .  Sauterne   103 

"      Sherry   98 

The   97 

Whiskey   104 

Cocktail,  Bottle  of  Brandy   106 

"      Brandy   107 

"      Champagne   110 

"      Fancy  Brandy   lOS 

"         "    Gin   112 

"      Gin  Ill 

"      Japanese   113 

"      Jersey   114 

Soda  115 

"      The   105 

"      Whiskey  109 

Cold  Punch   54 

"   Whiskey  Punch   7 

Columbia  Skin  206 

Copenhagen   174 

Crimean  Cup,  h  la  Marmora   172 

"        "      "   Wyndhara   173 

Crusta,  Brandy   116 

"     Gin   118 


BEOIPB 

Crusta,  The   105 

"     Whiskey   117 

Cup,  k  la  Brunow   169 

"      Marmora  172 

"     Wyndham   173 

Cup,  Chablis  193 

"   Claret  186 

"      "       la  Lord  Saltoun   191 

"      "     Champagne  169 

"      "     Porter  187 

Curafoa,  English  188 

"      Punch   20 

Currant  Eftervescing  draught   235 

"     Shrub   ...  156 

"      White   155 

Czar,  Nectar  for  the   169 

Decanter  Bitters,  "Jerry  Thomas's 

Own"   19S 

D'Orsay  Punch   79 

Draught  Lemonade   232 

Drink  for  Dog  Days   229 

"  Families   233 

Dry  Punch   37 

Duke  of  Norfolk  Punch   60 

"         "         "  another  method  60 

Effervescing  Draught  235 

Egg  and  Sherry.  218 

Egg  Flip   143 

"     another  method   149 

EggNogg  80,  81 

"       Baltimore   84 

"       for  a  Party   83 

"       General  Harrison's   85 

Hot   82 

"       Sheriy   86 

Eggs,  Mulled  Wine  without   120 

"     with  121 

"        "         "     with  the  white  of  122 

English  Curafoa   189 

"      Milk  Punch   24 

"         "      "      another  method.  25 

Faivre's  Pousse  Caf6   164 

Fancy  Brnudy  Cocktail   103 

"    Drinks   1G1 

"    Gin  Cocktail   Ill 

Fir^h-house  Punch,  Philadelphia   4fi 

Fixes  and  Sours   139 

Fix,  Brandy   140 

"   Gin   .  141 


CONTENTS. 


7 


RECrPE 


t,  Santa  Cruz   141 

Flannel,  Yard  of   148 

Flip,  Ale   147 

"  Brandy   150 

"  Egg   148 

"     "   another  method   149 

Negus  and  Shrub   144 

•*  Bum   145 

"      "  another  method   146 

General  Harrison's  Egg  Nogg.   85 

Gin  and  Pine   202 

"   Tansy   203 

•*    "  Wormwood  204 

**  Cocktail  Ill 

"       Fancy   112 

Crusta  118 

"  Fix  141 

"  Julep   90 

"  Punch   10 

•»     "     bySoyer.   11 

"     for  bottling   28 

"  Sangaree   128 

"  Sling  138 

"  Smash   95 

"  Sour  143 

"  Straight   214 

"  Toddy   135 

Ginger  Lemonade  227 

"     Wine   236 

Glasgow  Punch   29 

Gothic  Punch   62 

Grassot  Punch   44 

Gum  and  Brandy  217 

Harrison's  Egg  Nogg,  GeneraL   85 

Hock  Cobbler   101 

"    Cup   193 

Honey  and  Peach   201 

Hot  Brandy  and  Eum  Punch   5 

"  Eeg  Nogg   82 

"   Milk  Punch   23 

"   Eum   208 

•,    "   Eumfustian   185 

"   Spiced  Eum   207 

"   Whiskey  Sling   137 

"        "       Punch   9 

"        "         "     Scotch   8 

•»        "         "     Irish   6 

Ice  and  Sherry   220 

Imperial  Drink  for  Families   233 


RECIPE 


Imperial  Punch   41 

"      Easpberry  Whiskey  Punch  77 

Indian  Punch,  West   C9 

Irish  Whiskey  Punch   6 

Italian  Lemonade  1S9 

Japanese  Cocktail   US 

Jelly,  Punch   27 

"  Jerry  Thomas's  Own  Bitters"   198 

Jersey  Cocktail  114 

Juleps,  Eemarks  on   87 

Julep,  Brandy   89 

"    Gin   90 

"    Mint,  Captain  Marryatt's  Ee- 

cipe  for   87 

"    Mint   88 

"    Pineapple   92 

"    Whiskey   91 

Kirschwasser  Punch   78 

Knickerbocker   184 

L'Amour,  Pousse  165 

La  Patria  Punch   88 

Lemonade  ,   222 

"       Draught   232 

♦*       Fine,  for  Parties   224 

«       Ginger   227 

"       Italian    189 

"       Orgeat  226 

"       Plain   223 

Powders   231 

Light  Guard  Punch.   45 

Lion,  White   176 

Locomotive  177 

Louisiana  Sugar-house  Punch   36 

Marmora,  Cup,  &  la.  172 

Milk  Punch,  English   24 

"       "         "      another  method.  25 

"       "    22 

«       "      Hot   23 

"     White  Tiger's   175 

Mint  Julep   88 

"       "   CaptMarryatt's  Eecipe  for  87 

Mississippi  Sugar -house  Punch   4 

Mulls  and  Sangarees   119 

Mulled  Claret,  h  la  Lord  Saltoun   124 

"     Wine  in  Verse     123 

"        "    without  Eggs  120 

"        "    with        "    121 


the  white  of  Eggs  J2a 


8 


CONTENTS. 


BBCTPK 


National  Guard  Punch   83 

Nectar,  Balaklava.  ITl 

"     Cider  194 

for  the  Czar  169 

**     Punch   75 

"     Soda   228 

 234 

Negua  Flip  and  Shrub   144 

"     Port  Wi  no  151 

"  u    another  way   152 

"     Soda   153 

Nogg  Egg   81 

"       "   Baltimore   84 

"       "  for  a  Party   83 

"      "  General  Harrison's   85 

"       "   Hot....,   82 

"   Sherry   86 

Nonpuch  Punch.   47 

Norfolk  Punch,  Duke  of.   60 

"  "  "  another  way.  60 
Nuremburg  Punch   55 

Orangeade  225 

Orange  Effervescing  Draught  235 

Punch   76 

Orgeat  Lemonade  226 

"      Punch   19 

Oxford     "   63 

Parisian  Pousse  Cafd   163 

Peach  and  Burned  Brandy   199 

"      "   Honey   201 

Philadelphia  Fish-house  Punch   46 

Pineapple  Julep   92 

"         Punch   . .  18 

Pine  and  Gin..  202 

Pope  182 

Portcree  ISO 

Porter  Sangaree  130 

Port  Wine  Negus   151 

"      "       "    another  method...  152 

"      "    Punch   16 

Pousse  Cafe,  Faivres  1&4 

"         "   Parisian  163 

"         "   Santina's   162 

"      L'Amour  165 

Piusse,  Bishop,  i  la   178 

Punch,  a  la  Ford   26 

"       "  Eomain   67 

"     Ale   73 

"     Apple   72 

**     Arrack   51 


Punch  Arrack,  another  method   52 

"     Barbadoes   70 

"     Bimbo   KJ 

"     Brandy   2 

"         "     for  a  Party   8 

"         "     and  Bum,  Hot   5 

"     Canadian   48 

"     Century  Club   59 

"     Champagne   12 

"     Cider   74 

"     Claret   14 

"     Cold   54 

"       "  Whiskey   7 

"     Curafoa   20 

"     D'Orsay   79 

"     Dry   37 

"     Duke  of  Norfolk   60 

"     English  Milk   24 

"        "        "  another  way   25 

"    Gin   10 

"     "  by  Soyer   11 

"     "  for  bottling   23 

"     Glasgow   2© 

"     Gothic   62 

"     Grassot   44 

"     Hints  about   1 

"     Hot  Brandy  and  Rum   5 

"    Milk   23 

"  Imperial  Easpberry  Whiskey  77 

  41 

"     Irish  Whiskey   6 

"     Jelly   27 

"     Kirschwasser   78 

"    La  Patria   88 

"    Light  Guard   45 

"    Louisiana  Sugar-house   86 

"     Milk   22 

"   Hot   28 

"     Mississippi   4 

"     National  Guard   83 

"    Nectar   75 

"     Nonsuch   47 

"     Norfolk   60 

"     Nuremburg   55 

"     Orange   76 

"     Orgeat   19 

"     Oxford   63 

"     Philadelphia  Fish-house   46 

"     Pineapple   IS 

"    Port  Wine   16 

"     Queen   61 

Raspberry   8J 


CONTENTS.  9 


EEOrPB 


Punch,  Easpberry,  Imperial  Whiskey  77 

Kegcnt'3   30 

"         "      another  way   31 

"     Kochester   40 

**    Eocky  Mountain   43 

**     Eoman   21 

**    Eomain,  a  la.                    ...  67 

"     Eoyal    68 

Euby   57 

"    Eum,  Hot   5 

•*    Sauterne   15 

Scotch  Whiskey   8 

Sherry   13 

•*     Sixty-Ninth  Eegiment   35 

♦*     Spread  Eagle   39 

"    St.  Charles   34 

"    Tea   68 

"    Tip-Top   49 

"     Thirty-Second  Eegimcnt   42 

*♦     Uncle  Toby   64 

•*    United  Service   56 

"     Vanilla....   17 

"    Victoria   42 

"    West  Indian   69 

"    Whiskey   9 

"      Cold   7 

"         "      Irish   6 

"        "      Scotch   8 

"    Yorkshire   71 

Qaeen  Punch.   61 

Quince  Liqueur   190 

UfiSpberry,  Effervescing  Drink   235 

"        Punch   32 

Shrub    157 

"        Whiskey  Punch   77 

Eatafias   170 

Eegent'8  Punch   30 

"          "  another  Eecipe   31 

Regiment  Punch,  Seventh   33 

"          "      Sixty-Ninth   35 

"          "      Thirty-Second....  42 

Rhine  Wine  and  Seltzer  Water   211 

Rochester   40 

Rocky  Mountain  Punch   43 

Roman  Punch   21 

Romain,  h  la  Punch   67 

Royal  Punch   58 

Ruby  Punch   57 

Eum  and  Brandy  Punch,  Hot   5 

Rum  Flip   145 

1* 


RBCIPK 


Eum  Flip,  anothermethod    146 

Eumfustian  185 

Eum,  Hot   208 

"  spiced  207 

Shrub   159 

"         "   English  160 

Sangaree,  Ale  129 

"       Brandy  127 

"       Gin  123 

"       Porter  180 

"       PortAVine   125 

"       Sherry  126 

Sangarees  and  Mulls  119 

Santa  Cruz  Fix    141 

"    Sour   143 

Santina's  Pousse  Cafe  162 

Sauterne  Cobbler  103 

"      Punch   15 

Scaff-  Srandy   167 

Scotch  Whiskey  Punch   8 

"         "       Skin   205 

Seltzer  Water  and  Ehine  Wine  211 

Seventh  Eegiment  Punch   33 

Sherbet.'   230 

"  Lemon   232 

"  for  Punch   26 

Sherry  and  Bitters  219 

"    Egg   218 

"      "    Ice  220 

"      Cobbler   98 

"      Egg  Nog   86 

"      Punch   13 

"      Sangaree  126 

Shrub,  Brandy  158 

"     Cherry   154 

"     Currant  156 

"    English  Eum  160 

"     Negus,  and  Flip  144 

"     Easpberry  157 

"     Eum   159 

"     White  Currant   .  155 

Sixty-Ninth  Eegiment  Punch   85 

Skin,  Columbia  ,  20(S 

"     Scotch  Whiskey  205 

Sleeper  168 

Sling,  Brandy   136 

"     Gin  ,  138 

"     HotWhmkey  137 

Slings  and  Toddies  131 

Smash,  Brandy   94 

"     Gin   99 


10 


CONTENTS. 


KECIPK 


Smash,  The   93 

"     Whiskey   96 

Soda  and  Brandy  216 

"   Cocktail   115 

"   Nectar  228 

"   Negns   153 

Sour,  Brandy   142 

"    Gin  143 

Santa  Cruz   143 

Sours  and  Fixes.  139 

Spiced  Rum,  Hot  20T 

Spread  Eagle  Puncli   89 

Stone  Fence   209 

Stone  Wall   216 

St  Charles  Punch   34 

Strawberry  Effervescing  Draught .. .  235 
Sugar-house  Puncli,  Louisiana.   36 

TanseyandGin   203 

Tea  Punch   68 

Tiger's  Milk,  White   175 

Tip-Top  Punch   49 

Thirty-Second  Regiment   42 

Toddies  and  Slings  131 

Toddy,  Apple   132 

"      Brandy   133 

"      Gin  135 

«      Whiskey   134 

Tom  and  Jerry  1T4 

Uncle  Toby  Punch   64 

United  Service  Punch   56 

Vanilla  Punch   17 

Velvet  Bottled   192 

Victoria  Punch   42 

West  Indian  Punch   69 

Whiskey  Cobbler   104 

"      Cocktail   109 

«      Crusta   117 


Whiskey  Julep   01 

"      Punch   9 

"     Cold   T 

"  ♦*     Imperial  Raspberry  77 

*♦  "     Irish   6 

**  "     Scotch   8 

"      Skin,  Scotch  205 

"      SUng,not  137 

"      Toddy   134 

White  Currant  Shrub  155 

"    Lion   176 

"    Tiger's  Milk  175 

Wine  Cobbler,  Catawba  100 

"         "      Champagne   99 

"         "      Claret  102 

"        ♦*      Hock   101 

"         "      Sherry   98 

"    Cocktail,  Champagne  110 

"    Cup,  Champagne  109 

"    Claret   169 

"    EggNogg,  Sherry   80 

"    Ginger  236 

"    Mulled  Claret  124 

«         "    in  Verse  123 

"         "    with  Eggs  121 

"         "    without  Eggs  120 

"         "    with  white  of  Efgs   122 

"    Negus,  Port  151 

"         "      "  another  method...  162 

"    Punch,  Champagne   12 

"        "     Claret  14 

"        "     Port   16 

"        «     Sautcrne   15 

"         "     Sherry   13 

«    Sangaree,  Port   123 

•*    Sherry   126 

Wine,  Seltzer  Water  and  Rhine   211 

Wyndham,  Crimean  Cup,  ^  la  ,  173 

Yard  of  Flannel   143 

Yorkshire  Punch   11 


THE 

BAR-TENDER'S  GUIDE, 

AND 

BON-VIVANrS  COMPANION, 


1.  PUNCH. 

To  make  punch  of  any  sort  in  perfection,  the  ambrosial 
essence  of  the  lemon  must  be  extracted  by  rubbing  lumps 
of  sugar  on  the  rind,  which  breaks  the  delicate  little  vessels 
that  contain  the  essence,  and  at  the  same  time  absorbs  it. 
This,  and  making  the  mixture  sweet  and  strong,  using  tea 
instead  of  water,  and  thoroughly  amalgamating  all  the  com- 
pounds, so  that  the  taste  of  neither  the  bitter,  the  sweet,  the 
spirit,  nor  the  element,  shall  be  perceptible  one  over  the 
other,  is  the  grand  secret,  only  to  be  acquired  by  practice. 

In  making  hot  toddy,  or  hot  punch,  you  must  put  in  the 
spirits  before  the  water:  in  cold  punch,  grog,  <fcc.,  the 
other  way. 

The  precise  portions  of  spirit  and  water,  or  even  of  the 
acidity  and  sweetness,  can  have  no  general  rule,  as  scarcely 
two  persons  make  punch  alike. 


12 


BRAND Y  TLNCH. 


2.  Brandy  Punch, 

(Use  large  bar  glass.) 

1  table-Spoonful  raspberry  syrup. 

2  do.         white  sugar. 
1  wine-glass  water. 

li       do.  brandy. 

1  small-sized  lemon. 

2  slices  of  orange, 

1  piece  of  pine-apple. 

Fill  the  tumbler  with  shaved  ice,  shake  well,  and  dross 
the  top  with  berries  in  season ;  sip  through  a  straw. 

3.  Brandy  Punch. 

(For  a  party  of  twenty.) 

1  gallon  of  water. 

3  quarts  of  brandy. 


HOT  BRANDY  AND   UUM  PUNCU. 


IS 


1  pint  of  Jamaica  rum. 

2  lbs.  of  sugar. 
Juice  of  6  lemons. 

3  oranges  sliced. 

1  pine-apple,  pared,  and  cut  up. 

1  gill  of  Cura9oa. 

2  gills  of  raspberry  syrup. 
Ice,  and  add  berries  in  season. 

Mix  the  materials  well  together  in  a  large  bowl,  and 
you  have  a  splendid  punch. 

4.  Mississippi  Punch. 

(Use  large  bar  glass.) 

1  wine-glass  of  brandy. 

^         do.        Jamaica  rum. 

A        do.        Bourbon  whiskey. 

1         do.  water. 

1^  table-spoonful  of  powdered  white  sugar. 

1  of  a  large  lemon. 

Fill  a  tumbler  with  shaved  ice. 

The  above  must  be  well  shaken,  and  to  those  who  like 
their  draughts  "  like  linked  SAveetness  long  drawn  out," 
let  them  use  a  glass  tube  or  straw  to  sip  the  nectar 
through.  The  top  of  this  punch  should  be  ornamented 
with  small  pieces  of  orange,  and  berries  in  season. 

5.  Hot  Brandy  and  Rum  Punch. 

(For  a  party  of  fifteen.) 

1  quart  of  Jamaica  rum. 
1    do.      Cognac  brandy. 
1  lb.  of  white  loaf-sugar. 

4  lemons. 

3  quarts  of  boiling  water. 
1  teaspoonful  of  nutmeg. 


14 


COLD  AVHISXEY  PU^sCII. 


Rub  the  sugar  over  the  lemons  until  it  has  absorbed  all 
the  yellow  part  of  the  skins,  then  put  the  sugar  into  a 
punch-bowl ;  add  the  ingredients  well  together,  pour  over 
them  the  boiling  water,  stir  well  together ;  add  the  rum, 
brandy  and  nutmeg  ;  mix  thoroughly,  and  the  punch  will 
be  ready  to  serve.  As  we  have  before  said,  it  is  very  im- 
portant, in  making  good  punch,  that  all  the  ingredients 
are  thoroughly  incorporated ;  and,  to  insure  success,  the 
process  of  mixing  must  be  diligently  attended  to.  Allow 
a  quart  for  four  persons;  but  this  information  must  be 
taken  cum  grano  salts  y  for  the  capacities  of  persons  for 
this  kind  of  beverage  are  generally  supposed  to  vary  con- 
siderably . 

6.  Irish  Whiskey  Punch. 

This  is  the  genuine  Irish  beverage.  It  is  generally  made 
one-third  pure  whiskey,  two-thirds  boiling  water,  in  which 
tlie  sugar  has  been  dissolved.  If  lemon  punch,  the  rind 
is  rubbed  on  the  sugar,  and  a  small  proportion  of  juice 
added  before  the  w  hiskey  is  poured  in. 

7.  Cold  Whiskey  Punch. 

(For  a  party.) 

This  beverage  o'lght  always  to  be  made  with  boiling  • 
water,  and  allowed  to  concoct  and  cool  for  a  day  or  two 
before  it  is  put  on  the  table.  In  this  way,  the  materials 
get  more  intensely  amalgamated  than  cold  water  and  cold 
whiskey  ever  get  As  to  the  beautiful  mutual  adaptation 
of  cold  rum  and  coi  1  water,  that  is  beyond  all  praise,  being 
one  of  Nature's  most  exquisite  achievements.  (See  Glas- 
gow Pu7idi^'^  No.  29.) 

*  Irish  whiskey  is  not  fit  to  drink  until  it  is  three  years  old.  The 
best  whiskey  for  this  j  "irpose  is  Kenahan's  LL  whiskey. 


\JIN  rUKCll. 


16 


8.   Scotch  Whiskey  Punah. 

Steep  the  thin  yellow  shavings  of  lemon  peel  in  the 
w  niskey,  which  should  be  Glenlivet  or  Islay,  of  the  best 
quality;  the  sugar  should  be  dissolved  in  boiling  water. 
As  it  requires  genius  to  make  whiskey  punch,  it  would  be 
impertinent  to  give  proportions.  (See  "  Spread  JEagle 
Punch;'  No.  39.) 

9.  Whiskey  Punch. 

(Use  small  bar  glass.) 

1  wine-glass  whiskey  (Irish  or  Scotch). 

2  do.       boiling  water. 
Sugar  to  taste. 

Dissolve  the  sugar  well  with  1  wine-glass  of  the  water 
then  pour  in  the  whiskey,  and  add  the  balance  of  the  water, 
sweeten  to  taste,  and  put  in  a  small  piece  of  lemon  rind, 
or  a  thin  slice  of  lemon. 

10.  Gin  Punch. 

(Use  large  bar  glass.) 

1  table-spoonful  of  raspberry  syrup. 

2  do.       do.    white  sugar. 

1  wine-glass  of  water. 
1|        do.  gin. 

\  small-sized  lemon. 

2  slices  of  orange. 

1  piece  of  pine-apple. 

Fill  the  tumbler  with  shaved  ice. 

Shake  well,  and  ornament  the  top  with  berries  in  season 
Sip  through  a  glass  tube  or  straw. 


16 


SHERRY  PUNUU. 


11.  Gin  Punch. 

(From  a  recipe  by  Soyer.) 

^  pint  of  old  gill. 

1  gill  of  maraschino. 

The  juice  of  two  lemons. 

The  rind  of  half  a  lemon. 

Four  ounces  of  syrup. 

1  quart  bottle  of  German  Seltzer  water. 

Ice  w^ell. 

1 2.  Champagne  Punch.  (Per  bottle ) 

1  quart  bottle  of  wine. 
i  lb.  of  sugar. 
1  orange  sliced. 
The  juice  of  a  lemon. 
3  slices  of  pine -apple. 

1  wine-glass  of  raspberry  or  strawberry  syrup. 
Ornament  with,  fruits  in  season,  and  serve  in  champagne 

goblets. 

This  can  be  made  in  any  quantity  by  observing  the  pro- 
portions of  the  ingredients  as  given  above.  Four  bottles 
of  wine  make  a  gallon,  and  a  gallon  is  generally  sufficient 
for  fifteen  persons  in  a  mixed  party.  For  a  good  cham- 
pagne punch,  see  '-'-Uocky  Mountain  Punch.^^  No.  43. 

13.   Sherry  Punch. 

(Use  large  bar  glass.) 

2  wine-glasses  of  sherry. 

1  table-spoonful  of  sugar. 

2  or  3  slices  of  orange. 
2     do.     do.  lemon. 

Fill  tumbler  with  shaved  ice,  shake  well,  and  ornament 
witb  berries  in  season.    Sip  through  a  straw. 


VANILLA  PUNCH. 


17 


14.  Claret  Punch. 

(Use  large  bar  glass.) 

11  lable-spoonful  of  sugar. 

1  slice  of  lemon. 

2  or  3  do.  orange. 

Fill  the  tumbler  with  shaved  ice,  and  then  pour  in  your 
claret,  shake  well,  and  ornament  with  berries  in  season. 
Place  a  straw  in  the  p-lass.  To  make  a  quantity  of  claret 
punch,  see  ''^ Imperial  Punch!!''  No.  41. 

15.   Sauterne  Punch. 

^Use  large  bar  glass.) 

The  same  as  cla?  punch,  using  Sauterne  instead  of 
claret. 

IP    Port  Wine  Punch. 

(Use  large  bar  glass.) 

The  same  a^  claret  punch,  using  port  wine  instead  of 
claret,  and  o-  .ament  with  berries  in  season. 

17.  Vanilla  Punch. 

(Use  large  bar  glass.) 

1  table-spoonful  of  sugar, 
1  w^ine-glass  of  brandy. 
The  juice  of  |-  of  a  lemon. 

Fill  the  tumbler  with  shaved  ice,  shake  well,  ornament 
with  one  or  two  slices  of  lemon,  and  flavor  with  a  few 
Irops  of  vanilla  extract. 

This  is  a  delicious  drink,  and  should  be  imbibed  through 
a  glass  tube  or  straw. 


18 


OEGEAT  PUNCH. 


18.  Pine- Apple  Punch. 

(For  a  party  of  ten.) 

4  bottles  of  champagne. 
1  pint  of  Jamaica  rum. 
1     do.  brandy. 

I  gill  of  Curayoa. 
Juice  of  4  lemons. 

4  pine-apples  sliced. 

Sweeten  to  taste  with  pulverized  white  sugai, 
Put  the  pine-apple  with  one  pound  of  sugar  in  &  glares 
bowl,  and  let  them  stand  until  the  sugar  is  well  soaked  in 
the  pine-apple,  then  add  all  the  other  ingredients,  except 
the  champagne.  Let  this  mixture  stand  in  ice  for  about 
an  hour,  then  add  the  champagne.  Place  a  large  block 
of  ice  in  the  centre  of  the  bowl,  and  ornament  it  with  loaf 
sugar,  sliced  orange,  and  other  fruits  in  season. 
Serve  in  champagne  glasses. 

Pine-apple  punch  is  sometimes  made  by  adding  sliced 
pine-apple  to  brandy  punch. 

19.  Orgeat  Punch. 

(Use  large  bar  glass.) 

1^  table-spoonful  of  orgeat  syrup. 

II  wine-glass  of  brandy. 

Juice  of  ^  a  lemon,  and  fill  the  tumbler  with  shaved  ice 
Shake  well,  ornament  with  berries  in  season,  and  dasL 
port  wine  on  top. 

Place  the  straw,  as  represented  in  cut  of  mint  julep. 


MILK  PUNCH. 


L9 


20.  Curacoa  Punch. 

(Use  large  bar  glass.) 

1  tablospoonful  of  sugar. 

1  wine-glass  of  brandy. 

y       do.    do.   Jamaica  rum. 

1       do.    dp.  water. 

J-  pony  glass  of  Cura9oa. 

The  juice  of  half  a  lemon. 

Fill  the  tumbler  with  shaved  ice,  shake  well,  and  orna- 
ment with  fruits  of  the  season ;  sip  the  nectar  through  a 
straw. 

21.  Roman  Punch. 

(Use  large  bar  glass.) 

1  table-spoonful  of  sugar. 

1       do.      do.      raspberry  syrup. 

1  tea-spoonful  of  Cura9oa. 

1  wine-glass  of  Jamaica  rum. 

I     do.    do.  brandy. 

The  juice  of  half  a  lemon. 

Fill  with  shaved  ice,  shake  well,  dash  with  port  wine, 
and  ornament  with  fruits  in  season.  Imbibe  through  a 
straw. 

22.  Milk  Punch. 

(Use  large  bar  glass.) 

1  table-spoonful  of  fine  white  sugar. 

2  do.  water. 

1  wine-glass  of  Cognac  brandy. 

I  do.       Santa  Cruz  rum.  ^ 

1-  Tumblerful  of  shaved  ice. 

Fill  with  milk,  shake  the  ingredients  well  together,  and 
grate  a  little  nutmeg  on  top. 


20 


ENGLISH  MILK  PUNCH. 


23.  Hot  Milk  Punch. 

(Use  large  bar  glass.) 

This  punch  is  made  the  same  as  the  above,  with  the  ex- 
ception that  hot  milk  is  used,  and  no  ice. 

24.  English  Milk  Punch. 

Put  the  following  ingredients  into  a  very  clean  pitcher, 
viz. : 

The  juice  of  six  lemons. 
The  rind  of  two  do. 
1  lb.  of  sugar. 

1  pine-ap23le,  peeled,  sliced  and  pounded. 
6  cloves. 

20  coriander  seeds. 

1  small  stick  of  cinnamon. 

1  pint  of  brandy. 

1     do  rum. 

*1  gill  of  arrack. 

1  cup  of  strong  green  tea. 

1  quart  of  boiling  water. 

The  boiling  water  to  be  added  last ;  cork  this  down  to 
prevent  evaporation,  and  allow  these  ingredients  to  steep 
for  at  least  six  hours ;  then  add  a  quart  of  hot  milk  and 
the  juice  of  two  lemons  ;  mix,  and  filter  through  a  jelly- 
bag  ;  and  when  the  punch  has  passed  bright,  put  it  away 
in  tight-corked  bottles.  This  punch  is  intended  to  be  iced 
for  drinking. 

25.  English  Milk  Punch. 

(Another  method.) 

This  seductive  and  nectareous  drink  can  also  be  made 
by'  the  directions  herew^ith  given  : 

To  tw^o  quarts  of  water  add  one  quart  of  milk.  Mix  or.e 
*  See  No.  50. 


PUNCH  A  LA  FOKD. 


21 


quart  of  old  Jamaica  rum  with  two  of  French  brandy,  and 
put  the  spirit  to  the  milk,  stirring  it  for  a  short  time ;  let 
it  stand  for  an  hour,  but  do  not  suffer  any  one  of  delicate 
appetite  to  see  the  melange  in  its  present  state,  as  the  sight 
might  create  a  distaste  for  the  punch  when  perfected.  Filter 
tlirough  blotting-paper  into  bottles  ;  and  should  you  find 
that  the  liquid  is  cloudy,  which  it  should  not  be,  you  may 
clarify  it  by  adding  a  small  portion  of  isinglass  to  each 
bottle.  The  above  receipt  will  furnish  you  with  half  a 
dozen  of  jiunch. 

26.  Punch  a  la  Ford. 

(A  r-ecipc  from  Benson  E.  Ilill,  Esq.,  author  of  The  Epicure's  Almanac.) 

The  late  General  Ford,  who  for  many  years  was  the 
commanding  engineer  at  Dover,  kept  a  most  hospitable 
board,  and  used  to  make  punch  on  a  large  scale,  after  the 
following  method  : 

He  would  select  three  dozen  of  lemons,  the  coats  of 
which  were  smooth,  and  whose  rinds  were  not  too  thin ; 
these  he  would  peel  with  a  sharp  knife  into  a  large  earthen 
vessel,  taking  care  that  none  of  the  rind  should  be  detach- 
ed but  that  portion  in  Avhich  the  cells  are  placed,  contain- 
ing the  essential  oil ;  when  he  had  completed  the  first  part 
of  the  process,  he  added  two  pounds  of  lump-sugar,  and 
stirred  the  peel  and  sugar  together  with  an  oar-shaped 
piece  of  wood,  for  nearly  half  an  hour,  thereby  extracting 
a  greater  quantity  of  the  essential  oil.  Boiling  water  was 
next  poured  into  the  vessel,  and  the  whole  well  stirred, 
until  the  sugar  was  completely  dissolved.  The  lemons  were 
then  cut  and  squeezed,  the  juice  strained  from  the  kernels; 
these  were  placed  in  a  separate  jug,  and  boiling  water 
poured  upon  them,  the  general  being  aware  that  the  pips 
were  enveloped  in  a  thick  mucilage,  full  of  flavor  ;  half  the 


22 


PUNCH  JELLY. 


lemon  juice  was  now  thrown  in ;  and  as  soon  as  the  ker- 
nels w^re  free  from  their  transparent  coating,  their  liquor 
A^as  strained  and  added. 

The  sherbet  was  now  tasted  ;  more  acid  or  more  sugar 
applied  as  required,  and  care  taken  not  to  render  the 
lemonade  too  watery.  "Rich  of  the  fruit,  and  plenty  of 
sweetness,"  was  the  general's  maxim.  The  sherbet  was 
then  measured,  and  to  every  three  quarts  a  pint  of  Cognac 
brandy  and  a  pint  of  old  Jamaica  rum  were  allotted,  the 
spirit  being  well  stirred  as  poured  in  ;  bottling  immediately 
followed,  and,  when  completed,  the  beverage  was  kept  in 
a  cold  cellar,  or  tank,  till  required.  At  the  general's  table 
I  have  frequently  drunk  punch  thus  made,  more  than  six 
months  old ;  and  found  it  much  improved  by  time  and  a 
cool  atmosphere. 

27.  Punch  Jelly. 

Make  a  good  boAvl  of  punch,  a  la  Ford,  already  de- 
^  scribed.  To  every  pint  of  punch  add  an  ounce  and  a  half 
of  isinglass,  dissolved  in  a  quarter  of  a  pint  of  water  (about 
half  a  tumbler  full) ;  pour  this  into  the  punch  whilst  quite 
hot,  and  then  fill  your  moulds,  taking  care  that  they  are 
not  disturbed  until  the  jelly  is  completely  set. 

Orange,  lemon,  or  calfs-foot  jelly,  not  used  at  dinner, 
can  be  converted  into  punch  jelly  for  the  evening,  by  fol- 
lowing the  above  directions,  only  taking  care  to  omit  a 
portion  of  the  acid  prescribed  in  making  the  sherbet. 

This  preparation  is  a  very  agreeable  refreshment  on  a 
cold  night,  but  should  be  used  in  moderation  ;  the  strength 
of  the  punch  is  so  artfully  concealed  by  its  admixture  with 
the  gelatine,  that  many  persons,  particularly  of  the  softer 
sex,  have  been  tempted  to  partake  so  plentifully  of  it  as  to 
render  them  somewhat  unfit  for  waltzing  or  quadrilling 
after  supper. 


regent's  rUNCH. 


23 


28.  Gin  Punch.  (For  bottling  ) 

Following  General  Ford's  plan,  as  already  described, 
for  making  sherbet,  add  good  gin,  in  the  proper  propor- 
tion before  prescribed ;  this,  bottled  and  kept  in  a  cool 
cellar  or  cistern,  will  be  found  an  economical  and  excellent 
summer  drink. 

29,  Glasgow  Punch. 

(From  a  recipe  in  the  possession  of  Dr.  Shelton  Mackenzie.) 

Melt  lump-sugar  in  cold  water,  with  the  juice  of  a  couple 
of  lemons,  passed  through  a  fine  hair-strainer.  This  is 
sherbet,  and  must  be  well  mingled.  Then  add  old  Ja- 
maica rum — one  part  of  rum  to  five  of  sherbet.  Cut  a 
couple  of  limes  in  two,  and  run  each  section  rapidly  around 
the  edge  of  the  jug  or  bowl,  gently  squeezing  in  some  of 
the  delicate  acid     This  done,  the  punch  is  made.  Imbibe. 

30.  Regent's  Punch. 

(For  a  party  of  twenty.) 

The  ingr^'^^i'Hnts  for  this  renowned  punch  are : — 

3  bottles  champagne. 
1     do.  Hockheimer. 
1     do.  Oura9oa. 

1  do.  Cognac. 

^     do.    Jamaica  rum, 

2  do.  Madeira. 

2     do.    Seltzer,  or  plain  soda-water. 

4  lbs.  bloom  raisins. 

To  which  add  oranges,  lemons,  rock  candy,  and  instead 
f>f  water,  green  tea  to  taste.  Refrigerate  with  all  tho 
icy  power  of  the  Arctic. 


131 


NATIONAL  (iUAKD  SEVENTil  REGIMENT  PUNCil. 


31.  Regent's  Punch. 

(Another  recipe.) 
(From  the  Boi  deaux  Wine  and  Liquor  Guide.) 

pint,  each,  strong  hot  green  tea,  lemon  juice,  and 
ciipilluire.* 

1  phit,  each,  rum,  brandy,  arrack,  and  Cura9oa. 
1  bottle  of  champagne ;  mix,  and  slice  a  pine-apple  into  it, 
For  still  another  method  of  compounding  this  celebrated 
punch,  see  recipe  No.  295,  in  "TAe  Manual  for  the  Manu 
facture  of  Cordials^  etc.^'^  in  the  latter  part  of  this  work, 

32.  Raspberry  Punch. 

(From  a  recipe  in  the  Bordeaiux  Wine  and  Liquor  Gvdde.) 

]|  gill  of  raspberry  juice,  or  vinegar. 

I  lb.  lump -sugar. 

3^  pints  of  boiling  water. 

Infuse  half  au  hour,  strain,  add  \  pint  of  porter,  f  to  1 
pint,  each,  of  rum  and  brandy  (or  either  li  to  2  pints), 
amd  add  more  warm  water  and  sugar,  if  desired  weaker  oi 
sweeter.  A  liqueur  of  glass  of  Curayoa,  noyau,  or  maras- 
chino, improves  it. 

33.  National  G-uard  7th  Regiment  Punch. 

(Use  large  bar  glass.) 

1  table-jpoonful  of  sugar. 
The  juice  of  a  |  of  a  lemon. 
1  wine-glass  of  brandy. 
1     do.     do.    Catawba  wine. 
Flavor  with  raspberry  syrup. 

Fill  the  glass  with  shaved  ice.   Shake  and  mix  thorouc»h. 

*  See  recipes  Xos.  6  5  and  6G. 


DRY  rUNCIl. 


25 


ly,  then  ornnment  with  slices  of  orange,  pineapple,  and 
berries  in  season,  and  dash  with  Jamaica  rum.  This  de- 
licious beverage  should  be  imbibed  through  a  straw. 

34.  St.  Charles'  Punch. 

(Use  large  bar  glass.) 

1  table-spoonful  of  sugar. 
1  wine-glass  of  port  wine. 
1  pony     do.  brandy. 
The  juice  of  ^  of  a  lemon. 

Fill  the  tumbler  with  shaved  ice,  shake  well,  and  orr^- 
ment  with  fruits  in  season,  and  serve  with  a  straw 

35.  69th.  Regiment  Punch. 

(In  earthen  mug.) 

J  wine-glass  of  Irish  whiskey, 
i     do.    do.     Scotch  do. 
1  tea-spoonful  of  sugar. 

1  piece  of  lemon. 

2  wine-glasses  of  hot  water. 

This  is  a  capital  punch  for  a  cold  night. 

36.  Louisiana  Sugar-House  Punch. 

(From  a  recipe  in  the  possession  of  Colonel  T.  B.  Thorpe.) 

To  one  quart  of  boiling  syrup,  taken  from  the  kettles, 
add  whiskey  or  brandy  to  suit  the  "patient."  Flavor 
with  the  juice  of  sour  oranges. 

37.  Dry  Punch. 

(From  a  recipe  by  Santina,  the  celebrated  Spanish  ctterer.) 

2  gallons  of  brandy. 
1      do.  water. 
I      do.  tea. 
2 


26 


KOCllESTKli  rUKCll. 


1  pint  of  Jamaica  rum. 
^   do.  Cura9oa. 
Juice  of  six  lemons, 
li  11).  white  sugar. 

Mix  thoroughly,  and  strain,  as  already  described  in  the 
recipe  for  '■'•Punch  d  la  Ford^''  adding  more  sugar  and 
lemon  juice,  if  to  taste.  Bottle,  and  keep  on  ice  for  three 
or  four  days,  and  the  punch  will  he  ready  for  use,  but  the 
longer  it  stands,  the  better  it  gets. 

38.  La  Patria  Punch. 

(For  a  party  of  twenty.) 
(Froro  a  recipe  in  the  possession  of  H,  P.  Leland,  Esq.) 

3  bottles  of  champagne,  icecT. 
1  bottle  of  Cognac. 
6  oranges. 
1  pineapple. 

Slice  the  oranges  and  pineapples  in  a  bowl,  pour  the 
Cognac  over  them,  and  let  them  steep  for  a  couple  ol 
hours,  then  in  with  the  champagne  and  serve  immediately. 

39.  The  Spread  Eagle  Punch. 

1  bottle  of  Islay  whiskey. 

1  bottle  Monongahela. 

Lemon  peel,  sugar  and — boilins;  water  at  discretion. 
40.  Rochester  Punch. 

(For  a  party  of  twenty.) 
(Trom  a  recipe  in  the  possession  of  Roswcl!  Hart  Esq,) 

2  bottles  of  sparkling  Catawba. 
2       do.  do.  Isabella. 

1        do.  Snuterne. 


THIRTY-SECOND  ILi.GIMllNT  Olt  VICTOKIA  TUNCll. 

2  wine  glasses  of  maraschino. 

2  do.     do.  Cura9oa. 

Fill  the  tranquil  bowl  with  ripe  strawberries.  Should 
the  strawberry  season  be  over,  or  under,  add  a  few  drojj^ 
of  extract  of  peach  or  vanilla. 

41.  Imperial  Puncli. 

1  bottle  of  claret. 

1      do.  soda-water. 

4  table-spoonfuls  of  powdered  white  sugar. 

i  teaspoonful  of  grated  nutmeg. 

1  liqueur  glass  of  maraschino. 

About  I  lb.  of  ice. 

3  or  4  slices  of  cucumber  rind. 

Put  all  the  ingredients  into  a  bowl  or  pitcher  and  mix 
well. 

42.  Thirty-Second  Regiment  or  Victoria  Punch. 

(For  a  party  of  twenty.) 
(Recipe  from  the  late  Wm.  H.  Herbert,  Esq.) 

6  lemons,  in  slices. 
^  gallon  of  brandy. 
^     do.     Jamaica  rum. 
1  lb.  of  white  sugar. 
If  quart  of  water. 
1  pint  of  boiling  milk. 

Steep  the  lemons  for  twenty-four  hours  in  the  brandy 
and  rum ;  add  the  sugar,  water  and  milk,  and  when  well 
mixed,  strain  through  a  jelly-bag. 

This  punch  may  be  bottled,  and  used  afterward  hot  or 
cold. 

Half  the  above  quantity,  or  even  less,  may  be  made,  as 
this  recipe  is  for  a  party  of  twenty. 


43.  Hocky  Mountain  Punch. 

(For  a  mixed  party  of  twenty.) 
(From  a  recipe  in  the  possession  of  Major  James  Foster.) 

This  delicious  punch  is  compounded  as  follows ; 

5  bottles  of  champagne. 
1  quart  of  Jamaica  rum. 
1  pint  of  maraschino. 

6  lemons,  sliced. 
Sugar  to  taste. 

Mix  the  above  ingredients  in  a  large  punch-bowl,  then 
place  in  the  centre  of  the  bowl  a  large  square  block  of  ice, 
ornauiented  on  top  with  rock  candy,  loaf-sugar,  sliced 
lemons  or  oranges,  and  fruits  in  season.  This  is  a  splendid 
punch  for  New  Year's  Day. 

44.  Punch  Grassot. 

(The  foylowing  recipe  was  given  by  M.  Grassot,  the  eminent  French  comedian  ol 
the  Palais  Royal,  to  Mr.  Howard  Paul,  the  celebrated  "Entertainer,"  when  per 
forming  in  I-aris.) 

1  wine-glass  of  brandy. 
5  drops  of  Cura9oa. 

1  do.     acetic  acid. 

2  teaspoonfuls  of  simple  syrup. 

1  teaspoonful  of  syrup  of  strawberries. 

\  of  a  pint  of  water. 

The  peel  of  a  small  lemon,  sliced. 

Mix,  serve  up  with  ice,  in  large  goblet,  and,  if  possible, 
garnish  the  top  with  a  slice  of  peach  or  apricot.  In  cold 
weather  this  jDunch  is  admirable  served  hot. 


NON-sucii  ruNCir. 


29 


45.  Light  Guard  Punch. 

(For  a  party  of  twenty,) 

3  bottles  of  champagne. 
1  do.  pale  sherry. 
1       do.  Cognac. 

1       do.  Sauterne. 
1  pineapple,  sliced. 

4  lemons,  do 

Sweeten  to  taste,  mix  in  a  pnnch-bowl,  cool  with  a  large 
lump  of  ice,  and  serve  innnediately. 

46.  Philadelphia  Fish-House  Punch. 

(From  a  recipe  In  the  possession  of  Charles  G.  Leland,  Esq.) 

i-  pint  of  lemon  juice, 
f  lb.  of  white  sugar. 
1  pint  of  mixture.* 
2|  pints  of  cold  water. 

The  above  is  generally  sufficient  for  one  person. 

47.  Non-Such  Punch. 

6  bottles  of  claret. 
6       do.  soda-water. 
1       do.  brandy. 
1       do.  sherry. 
^  pint  of  green  tea. 
Juice  of  three  lemons. 
^  of  a  pineapple  cut  up  in  small  pieces. 
Sweeten  w^ith  white  sugar  to  taste.    Strain  a  b  -ctle  im- 
mediately.   Keep  for  one  month  before  using. 

*  To  make  this  mixture,  talce  i  pint  of  peach  brandy,  i  pint  of  Cognac  orandy,  an(' 
I  pint  of  jArn.iica  rum. 


80 


AliKACK. 


This  is  a  delicious  and  safe  drink  for  a  mixed  eveniug 
party.    Cool  before  serving. 

48.  Canadian  Punch. 

2  quarts  of  rye  whiskey. 
1  pint  of  Jamaica  rum. 
C  lemons,  sliced. 
1  pineapple,  do. 
4  quarts  of  water. 
Sweeten  to  taste,  and  ice. 

49.  Tip-Top  Punch. 

(For  a  party  of  five.) 

1  bottle  of  champagne. 

2  do.  soda-water. 

1  liqueur  glass  of  Cura9oa. 

2  table-spoonfuls  of  powdered  sugar. 
1  slice  of  pineapple,  cut  up. 

Put  all  the  ingredients  together  in  a  small  punch-bowl, 
mix  well,  and  serve  in  champagne  goblets. 

50.  Arrack. 

Most  of  the  arrack  imported  into  this  country  is  dis- 
tilled from  rice,  and  comes  from  Batavia.  It  is  but  little 
used  in  America,  except  to  flavor  punch  ;  the  taste  'of  it 
is  very  agreeable  in  this  mixture.  Arrack  improves  very 
much  with  age.  It  is  much  used  in  some  parts  of  India, 
where  it  is  distilled  from  toddy ^  the  juice  of  the  cocoanut 
tree.  An  imitation  of  arrack  punch  is  made  by  adding  to 
a  bowl  of  punch  a  few  grains  of  benzoin,  commonly  called 
flowers  of  Benjamin.  See  recipe  No.  36,  in  "27ie  Manual 
for  the  3Ianuf act  lire  of  Cordials^  etc.^^  in  the  end  of 
this  volume. 


COLD  PUNCH. 


31 


CI.  Arrack  Punch. 

Cu  XL'aihiTj  'uick  punch,  you  ought  to  put  two  glasses 
(w'be-glasscs)  of  rum  to  three  of  arrack.  A  good  deal  of 
su^ar  is  requii^ed ;  but  swcetftning,  after  all,  must  be  left 
to  ta^xe.  Lcmoas  and  limas  s,re  a,ho  matter  of  palate,  but 
two  lemoiis  aro  enough  for  the  above  quantity;  put  then  an 
equal  quantity  of  water — i.  e.,  not  five  but  six  glasses  to 
allow  for  the  lemon  juice,  and  you  have  a  very  pretty 
three  tumblers  of  punch. 

52.  Arrack  Punch. 

(Ahotber  meth  jd.) 

Steep  in  one  quart  of  old  Batavia  arrack,  six  lemons  cut 
m  thin  slices,  for  six  hoars.  At  the  end  of  that  time  the 
lemon  must  be  removed  without  squeezing.  Dissolve  one 
pound  of  loaf-sugar  in  one  quart  of  boiling  water,  and  add 
the  hot  solution  to  the  arrack.  Let  it  stand  to  cool.  This 
is  a  delightful  liqueur^  and  should  be  used  as  such.  See 
recipe  No.  342,  in  "2%e  3Ianuul  for  the  Manufacture  of 
Cordials^  etc.^''  in  the  end  of  thiii  volume. 

53.  Bimbo  Punch. 

Bimbo  is  made  nearly  in  the  samvj  way  as  the  above,  ex- 
cept that  Cognac  brandy  is  substituted  for  arrack. 

54.  Cold  Punch. 

Arrack,  port  wine  and  water,  of  each  two  pints,  one 
[)oimd  of  loaf-sugar,  and  the  juice  of  eight  lemons. 


32 


KOYAL  PUNCH. 


55.  Nuremburgh  Punch. 

(For  a  party  of  fifteen.) 
(R-om  a  recipe  ia  the  possession  of  Uon.  Guliaii  C.  Verplanck.) 

Take  three-quarters  of  a  i)Oiind  of  loaf-sugar,  press 
upon  it,  through  niusUii,  the  juice  of  two  or  more  good- 
sized  oranges ;  add  a  little  of  tlie  peel,  cut  very  thhi,  pour 
upon  a  quart  of  boiling  water,  the  third  part  of  that  quan- 
tity of  Batavia  arrack,  and  a  bottle  of  hot,  but  not  boiling, 
red  or  white  French  wine — red  is  best.  Stir  together. 
This  is  excellent  when  cold,  and  will  improve  by  age. 

56.  United  Serv^ice  Punch. 

Dissolve,  in  two  pints  of  hot  tea,  three-quarters  of  a 
pound  of  loaf-sugar,  liaving  previously  rubbed  oft*  with  a 
portion  of  the  sugar,  the  peel  of  four  lemons;  then  add 
the  juice  of  eight  lemons,  and  a  pint  of  arrack. 

57.  Ruby  Punch. 

Dissolve,  in  three  pints  of  hot  tea,  one  pound  of  sugar; 
add  thereto  the  juice  of  six  lemons,  a  pint  of  arrack,  and 
a  pint  of  port  wine. 

58.  Royal  Punch. 

]  pint  of  hot  green  tea. 

do.  brandy. 
^     do.    Jamaica  rum. 
1  wine-glass  of  Cura9oa. 
1    do.      do.  arrack. 
Juice  of  two  limes. 
A  thin  slice  of  lemon. 
"White  sugar  to  taste. 
1  o-ill  ( f  warm  calf's-foot  jelly. 
To  be  drunk  as  hot  as  possible. 


DUKE  OF  NORFOLK  PUNCH. 


33 


This  is  a  composition  worthy  of  a  king,  and  the  mate- 
rials are  admirably  blended ;  the  inebriating  efiects  of  the 
spirits  being  deadened  by  the  tea,  whilst  the  jelly  softens 
the  niixtui-e,  and  desti'oys  the  acrimony  of  the  acid  and 
sugar.  Tiie  whites  of  a  couple  of  eggs  well  beat  up  to  a 
froth,  may  be  substituted  for  the  jelly  where  that  is  not  at 
hand.  If  the  punch  is  too  strong,  add  more  green  tea  to 
taste. 

59.    Century  Club  Punch. 

Two  parts  old  St.  Cruz  rum  ;  one  part  old  Jamaica  rum, 
five  parts  water;  lemons  and  sugar  ad  lib.  This  is  a  nice 
punch. 

60.  Duke  of  Norfolk  Punch. 

In  twenty  quarts  of  French  brandy  put  the  peels  of  thir- 
ty lemons  and  thirty  oranges,  pared  so  thin  that  not  the 
least  of  the  white  is  left.  Infuse  twelve  hours.  Have 
ready  thirty  quarts  of  cold  water  that  has  boiled  ;  put  to 
it  fifteen  pounds  of  double-refined  sugar ;  and  when  well 
mixed,  pour  it  upon  the  brandy  and  peels,  adding  the  juice 
of  the  oranges  and  of  twenty-four  lemons ;  mix  well,  then 
strain  through  a  very  fine  hair-sieve,  into  a  very  clean 
barrel  that  has  held  spirits,  and  put  in  two  quarts  of  new 
milk.  Stir,  and  then  bung  it  close ;  let  it  stand  six  weeks  in 
a  warm  cellar  ;  bottle  the  liquor  for  use,  observing  great 
care  that  the  bottles  are  perfectly  clean  and  dry,  and  the 
corks  of  the  best  quality,  and  well  put  in.  This  liquor 
will  keep  many  years,  and  improve  by  age. 

(Another  way.) 

Pare  six  lemons  and  three  oranges  very  thin,  squeeze 
the  juice  into  a  large  teapot,  put  to  it  two  quarts  of  W"an 


31 


OXFOliD  ruNcii. 


dy,  one  of  white  wine,  and  one  of  milk,  and  one  pound 
and  a  quarter  of  sugar.  Let  it  be  mixed,  and  then  cover- 
ed for  twenty-four  hours,  strain  through  a  jelly-bag  till 
?lear,  then  bottle  it. 

^  61.  Queen  Punch. 

Put  two  ounces  of  cream  of  tartar,  and  the  juice  and 
parings  of  two  lemons,  into  a  stone  jar;  pour  on  them 
scA'en  quarts  of  boiling  water,  stir  and  cover  close.  When 
cold,  sweeten  with  loaf-sugar,  and  straining  it,  bottle  and 
cork  it  tight.  This  is  a  very  pleasant  liquor,  and  very 
wholesome ;  but  from  the  latter  consideration  was  at  one 
time  drank  in  such  quantities  as  to  become  injurious.  Add, 
in  bottlmg,  half  a  pint  of  rum  to  the  whole  quantity. 

62.  Gothic  Punch. 

(For  a  party  of  ten.) 
(From  a  recipe  in  the  possession  of  Bayard  Taylor,  Esq.) 

Four  bottles  still  Catawba;  one  bottle  claret,  thr^e 
oranges,  or  one  pineapple,  ten  table-spoonfals  of  sugar. 
Let  this  mixture  stand  in  a  very  cold  place,  or  in  ice,  for 
one  hour  or  more,  then  add  one  bottle  of  c^iampagne. 

63.  Oxford  Punch. 

We  have  been  favored  by  an  English  gentleman  with 
the  following  recipe  for  the  concoction  of  punch  as  drunk 
by  the  students  of  the  University  of  Oxford: 

Rub  the  rinds  of  three  fresh  lemons  with  loaf-sugar  till 
you  have  extracted  a  portion  of  the  juice;  cut  the  peel 
finely  off  two  lemons  more,  and  two  sweet  oranges.  Use 
the  juice  of  six  lemons,  and  four  sweet  oranges.  Add  six 
glasses  ->f  calf  s-foot  jelly;  let  all  be  put  into  a  large  jug. 


UNCLE  TOBY  PUNCir. 


and  stir  well  together.  Pour  in  two  quarts  of  water  boil- 
ing hot,  and  set  the  jug  upon  the  hob  for  twenty  minutes. 
Strain  the  liquor  tlirough  a  fine  sieve  into  a  large  bowl ; 
pour  in  a  bottle  of  cai)illaire,*  half  a  pint  of  sherry,  a  pint 
of  Cognac  brandy,  a  pint  of  old  Jamaica  rum,  and  a  quart 
of  orange  shrub  ;  stir  well  as  you  j^our  in  the  spirit.  If 
you  find  it  requires  more  sweetness,  add  sugar  to  your 
taste. 

64.  Uncle  Toby  Punch. 

(English.) 

Take  two  lai-ge  fresh  lemons  with  rough  skins,  quite 
ripe,  and  some  large  lumps  of  double-refined  sugar.  Hub 
the  sugar  over  the  lemons  till  it  has  absorbed  all  the  yellow 
part  of  the  skins.  Then  put  into  the  bowl  these  lumps, 
and  as  much  more  as  the  juice  of  the  lemons  may  be  sup- 
posed to  require ;  for  no  certain  weight  can  be  mentioned, 
as  the  acidity  of  a  lemon  cannot  be  known  till  tried,  and 
therefore  this  must  be  determined  by  the  taste.  Then 
squeeze  the  lemon  juice  upon  the  sugar ;  and,  with  a  bruiser 
press  the  sugar  and  the  juice  particularly  well  together,  for 
a  great  deal  of  the  richness  and  fine  flavor  of  the  punch 
depends  on  this  rubbing  and  mixing  process  being 
thoroughly  performed.    Then  mix  this  up  very  well  Avith 

*  65.  Cajrillaire. — Put  a  wiue-glass  of  Curagoa  into  a  pint  of  clarified 
«yrup,  sliako  them  well  together,  and  pour  it  into  the  proper  sized 
oottlos.  A  tea-spoonful  in  a  glass  of  fair  water  makes  a  pleasant  ean 
mere,  see  No.  346  '■'•Manual  for  the  Manufacture  of  Cordials^  etc.,''^  at  the 
end  of  this  book. 

66.  Another  recipe  for  making  Capillaire. — To  one  gallon  of  water  add 
twenty-eight  pounds  of  loaf-sugar ;  put  both  over  the  fire  to  simmer; 
when  milk- warm  add  the  whites  of  four  or  five  eggs,  well  beaten ;  as 
these  simmer  with  the  syrup,  skim  it  well ;  then  pour  it  off,  and  flavor 
it  witli  orange  flower  water  or  fitter  almonds,  whichever  you  prefer. 


56 


PU-XCn  A  LA  liOMAiNE. 


boiling  water  (sofl  water  is  best)  till  the  whole  is  ratnei 
cool.  When  this  mixture  (which  is  now  called  the  sher 
bet)  is  to  your  taste,  take  brandy  and  I'uni  in  equal  quanti- 
ties, and  put  them  to  it,  mixing  the  whole  well  together 
again.  The  quantity  of  liquor  must  be  according  to  your 
taste ;  two  good  lemons  are  generally  enough  to  make  four 
quarts  of  punch,  including  a  quart  of  liquor,  with  half  a 
pound  of  sugar ;  but  this  depends  much  on  taste,  and  on 
the  strength  of  the  spirit. 

As  the  pulp  is  disagreeable  to  some  persons,  the  sherbet 
may  be  strained  before  the  liquor  is  put  in.  Some  strain 
the  lemon  before  they  put  it  to  the  sugar,  which  is  im- 
proper, as,  when  the  pulp  and  sugar  are  well  mixed  togeth- 
er, it  adds  much  to  the  richness  of  the  punch. 

When  only  rum  is  used,  about  half  a  pint  of  porter  will 
soften  the  punch  ;  and  even  when  both  rum  and  brandy 
are  used,  the  porter  gives  a  richness,  and  to  some  a  very 
})leasant  flavor. 

67.  Punch  a  la  Romaine. 

(For  a  party  dftecn.) 

Take  the  juice  of  ten  lemons  and  two  sweet  oranges, 
dissolve  in  it  two  pounds  of  powdered  sugar,  and  add  the 
thin  rind  of  an  orange,  run  this  through  a  sieve,  and  stir 
in  by  degrees  the  whites  of  ten  eggs,  beaten  into  a  froth. 
Put  the  bowl  with  the  mixture  into  an  ice  pail,  let  it  freeze 
a  little,  then  stir  briskly  into  it  a  bottle  of  wine  and  a 
bottle  of  rum.  For  another  method  of  making  this  punch, 
see  recipe  Xo.  290  in  "77^e  Mamial  for  the  Manvfacture 
of  Cordials^  etc ,"  in  the  latter  part  of  this;  X'ork. 

68.  Tea  Punch. 
Make  an  infusion  of  the  best  green  tea,  an  ounce  to  a 


YOJJKSIimE  PUNCH. 


37 


.quart  of  boiling  v*^ater  ;  put  before  the  fire  a  silver  or 
other  metal  bowl,  to  become  quite  hot,  and  then  put  into  it 

I  pint  of  good  brandy. 

1        do.  rum. 

}  lb.  of  lump-sugar. 

The  juice  of  a  large  lemon. 

Set  these  a-light,  and  pour  in  the  tea  gradually,  mixing 
it  from  time  to  time  with  a  ladle ;  it  will  remain  burning 
for  some  time,  and  is  to  be  poured  in  that  state  into  the 
glasses  ;  in  order  to  increase  the  flavor,  a  few  lumps  of 
the  sugar  should  be  rubbed  over  the  lemon  peel.  This 
punch  may  be  made  in  a  china  bowl,  but  in  that  case  the 
flame  goes  oft'  more  rapidly. 

69.  West  Indian  Punch. 

This  punch  is  made  the  same  as  brandy  punch,  but  to 
each  glass  add  a  clove  or  two  of  preserved  ginger,  and  a 
little  of  the  syrup. 

70.  Barbadoes  Punch. 

To  each  glass  of  brandy  punch,  add  a  table-spoonful  of 
guava  jelly. 

71.  Yorkshire  Punch. 

Rub  oft*  the  rind  of  three  lemons  on  pieces  of  sugar,  put 
the  sugar  into  a  jug,  and  add  to  it  the  thin  rind  of  one 
lemon  and  an  orange,  and  the  juice  of  four  oranges  and 
of  ten  lemons,  with  six  glasses  of  dissolved  calf's-foot  jelly. 
Pour  two  quarts  of  water  over  the  whole,  mixnig  the 
materials  well,  then  cover  tho  jug,  and  keep  it  on  a  warm 
hearth  for  twenty  minutes.  Tiien  strain  the  mixture,  and 
add  a  pint  of  clarified  syrup,  half  a  pint  each  of  rum  and 
brandy,  and  a  bottle  of  good  orange  or  lemon  shrub. 


38 


NECTAR  PUNCH. 


72.  Apple  Punch. 

Lay  iu  a  china  bowl  slices  of  apples  and  lemons  alter- 
nately, each  layer  being  thickly  strewed  with  powdered 
sugar.  Pour  over  the  fruit,  when  the  bowl  is  half  filled,  a 
bottle  of  claret ;  cover,  and  let  it  stand  six  hours.  Then 
pour  it  through  a  muslin  bag,  and  send  it  up  immediately. 

73.  Ale  Punch. 

A  quart  of  mild  ale,  a  glass  of  white  wine,  one  of  brandy, 
one  of  capillaire,  the  juice  of  a  lemon,  a  roll  of  the  peel 
pared  thin,  nutmeg  grated  on  the  top,  and  a  bit  of  toasted 
bread. 

74.  Cider  Punch. 

On  the  thin  rind  of  half  a  lemon  pour  half  a  pint  of 
sherry;  add  a  quarter  of  a  pound  of  sugar,  the  juice  of  a 
lemon,  a  little  grated  nutmeg,  and  a  bottle  of  cider ;  mix 
it  well,  and,  if  possible,  place  it  in  ice.  Add,  before  sent 
in,  a  glass  of  brandy,  and  a  few  pieces  of  cucumber  rind. 

75.   Nectar  Punch. 

Infuse  the  peel  of  fifteen  lemons  in  a  pint  and  a  half  of 
rum  for  forty-eight  hours,  add  two  quarts  ©f  cold  water 
with  three  pints  of  rum,  exclusive  of  the  pint  and  a  half ; 
also  the  juice  of  the  lemons,  with  two  quarts  of  boiling-hot 
milk,  and  one  grated  nutmeg  ;  pour  the  milk  on  the  above, 
and  let  it  stand  twenty-four  hours,  covered  close  ;  add  two 
pounds  and  a  half  of  loaf-sugar ;  then  strain  it  through  a 
flannel  bag  till  quite  fine,  and  bottle  it  for  use.  It  is  fit  to 
use  as  sorn  a?  bottled. 


d'oesay  punch. 


39 


76.  Orange  Punch. 

From  a  recipe  in  the    Bordeaux  Wine  and  Liqitor  GuideJ' 

The  juice  of  3  or  4  oranges. 
The  peel  of  1  or  2  do. 
5  lb.  lump-sugar. 
3|  pints  of  boiling  water. 

Infuse  half  an  hour,  strain,  add  i  pint  of  porter ;  f  to  1 
pint  each,  rum  and  brandy  (or  either  alone  1^  to  2  pirits), 
and  add  more  warm  water  and  sugar,  if  desired  weaker  or 
sweeter.  A  liqueur  glass  of  Cura9oa,  noyau,  or  maraschino 
improves  it.  A  good  lemon  punch  may  be  made  by  sub 
etitutinor  lemons  instead  of  orani^es. 

77.  Imperial  Raspberry  Whiskey  Punch, 

For  the  recipe  to  make  this  punch,  see  No.  292  in  "  The 
Manual  for  the  Manufacture  of  Cordials^  etc.^"^  in  the 
end  of  this  work.    This  recipe  is  for  10  gallons. 

78.  Kirschwasser  Punch. 

See  recipe  Xo.  293,  in  "  The  Mojiiial  for  the  Manu- 
facture of  Cordials^  etc.^''  in  the  latter  part  of  this  book- 
This  recipe  is  for  10  gallons. 

79.  D'Orsay  Punch. 

See  recipe  jSTo.  294  in  "  The  Manual  for  the  Manvfac- 
lure  of  Cordicds,  etc.^''  in  the  latter  part  of  this  book. 
Tliis  recipe  is  for  10  gallons. 


HOT  EGG  NOGG. 


80.  EGG  NOGG. 

Egg  Nogg  is  a  beverage  of  American  origin,  but  it  has 
a  popularity  that  is  cosmopolitan.  At  the  South  it  is 
almost  indispensable  at  Christmas  time,  and  at  the  North 
it  is  a  fovorite  at  all  seasons. 

In  Scotland  they  call  Egg  Nogg,  "  auld  marCs  wilkP 

81 .   Egg  Nogg. 

(Use  large  bar  glass.) 

1  table-spoonful  of  fine  sugar,  dissolved  with 
1  do.  cold  waicr,  1  egg. 

1  wine-glass  of  Cognac  brandy. 
\       do.  Santa  Cruz  rum. 

1  tumblerful  of  milk. 

Fill  the  tumbler  \  full  with  shaved  ice,  shake  the  in- 
gredients until  they  are  thoroughly  mixed  together^  ana 
grate  a  little  nutmeg  on  top.  Every  well  ordered  bar  has 
a  tin  'egg-nogg  "  shaker,"  which  is  a  great  aid  in  mixing 
thi^  beverage. 

82.   Hot  Egg  Nogg, 

(Use  large  bar  glass.) 

This  drink  is  very  popular  in  California,  and  is  made  in 
precisely  the  same  manner  as  the  cold  egg  nogg  above,  ex 
cept  that  you  must  use  boiling  water  instead  of  ice. 


BALTIMORE  EGG  NOGG. 


41 


83.  Egg  Nogg. 

(For  a  party  of  forty.) 

1  dozen  eggs. 

2  quarts  of  brandy. 

1  pint  of  Santa  Cruz  rum. 

2  gallons  of  milk, 
li  lbs.  white  sugar. 

Separate  the  whites  of  the  eggs  from  the  yolks,  bisat 
them  separately  with  an  egg-beater  until  the  yolks  are  well 
cut  up,  and  the  whites  assume  a  light  fleecy  appearance. 
Mix  all  the  ingredients  (except  the  whites  of  the  eggs)  in 
a  large  punch  bowl,  then  let  the  whites  float  on  top,  and 
ornament  with  colored  sugars.  Cool  in  a  tub  of  ice,  and 
serve. 

84.  Baltimore  Egg  Nogg. 

(For  a  party  of  fifteen.) 

Take  the  yellow  of  sixteen  eggs  and  twelve  table-spoon- 
fuls  of  pulverized  loaf-sugar,  and  beat  them  to  the  consis- 
tence of  cream ;  to  this  add  two-thirds  of  a  nutmeg  grated, 
and  beat  well  together;  then  mix  in  half  a  pint  of  good 
brandy  or  Jamaica  rum,  and  two  wine-glasses  of  Madeira 
wine.  Have  ready  the  whites  of  the  eggs,  beaten  to  a  stifl 
froth,  and  beat  tliem  into  the  above-described  mixture. 
When  this  is  all  done,  stir  in  six  pints  of  good  rich  milk. 
There  is  no  heat  used. 

Egg  Nogg  made  in  tRis  manner  is  digestible,  and  will 
not  cause  headache.  It  makes  an  excellent  drink  for  de- 
bilitated persons,  and  a  nourishing  diet  for  consumptives. 


42 


SHEEliY  EGG  NOGG. 


85.  General  Harrison's  Egg  Nogg, 

(Use  large  bar  glass.) 

1  egg. 

1^  teaspooiiful  of  sugar. 

2  or  3  small  lumps  of  ice. 

Fill  the  tumbler  with  cider,  aud  shake  well. 

This  is  a  splendid  driuk,^  and  is  very  popular  on  the 
Mississippi  river.  It  was  General  Harrison's  favorite 
beverage. 

86.  Sherry  Egg  Nogg. 

1  table-spoonful  of  white  sugar. 

1  egg. 

2  wine-glasses  of  sherry. 

Dissolve  the  sugar  w^ith  a  little  w^ater ;  break  the  yolk  - 
of  the  egg  in  a  large  glass  ;  put  in  one-quaiter  tumblerful 
of  broken  ice ;  fill  with  milk,  and  shake  up  until  the  egg 
is  thoroughly  mixed  with  the  other  ingredients,  then  grate 
a  httle  nutmeg  on  top,  and  quaff  the  nectar  cup. 


JULEPS. 


43 


Ml  XT  JLLIiP. 


87.  JULEPS. 

The  julep  is  peculiarly  an  American  beverage,  and  m 
the  Southern  states  is  more  popular  than  any  other.  It 
was  introduced  into  England  by  Captain  Marryatt,  where 
it  is  now  quite  a  favorite.  The  gallant  captain  seems  to 
have  had  a  penchant  for  the  nectareous  drink,  and  publish- 
ed the  recipe  in  his  work  on  America.  We  give  it  in  his 
own  words:  "I  must  descant  a  little  upon  the  mint  julep>, 
as  it  is,  with  the  thermometer  at  100^,  one  of  the  most  de- 
lightful and  insinuating  potations  that  ever  was  invented, 
and  may  be  drunk  with  equal  satisfaction  when  the  ther- 
mometer is  as  low  as  70°.  There  are  many  varieties,  such 
as  those  composed  of  claret,  Madeira,  &c. ;  but  the  iugre- 


MD^T  JULEP. 


dieuts  of  the  real  mint  julep  are  as  follows.  I  learned  how 
to  make  them,  and  succeeded  pretty  well.  Put  into  a  tum- 
bler abont  a  dozen  sprigs  of  the  tender  shoots  of  mmt, 
upon  them  put  a  spoonful  of  white  sugar,  and  equal  pro- 
portions of  peach  and  common  brandy,  so  as  to  fill  it  up 
onc-thii  d,  or  perhaps  a  little  less.  Then  take  rasped  or 
pounded  ice,  and  fill  up  the  tumbler.  Epicures  rub  the 
lips  of  the  tumbler  with  a  piece  of  fresh  pineapple,  and  the 
tumbler  itself  is  very  often  incrusted  outside  with  stalac- 
tites of  ice.  As  lhe  ice  melts,  you  drink.  I  once  over- 
heard two  ladies  talking  in  the  .next  room  to  me,  and  one 
of  them  said,  '  Well,  if  I  have  a  w^eakness  for  any  one 
thing,  it  is  for  a  mint  julep!' — a  very  amiable  weakness, 
and  proving  her  good  sense  and  good  taste.  They  are,  in 
fact,  like  the  American  ladies,  irresistible." 


88.  Mint  Julep. 

(Use  large  bar  glass.) 

I'table-spoonful  of  white  pulverized  sugar. 

2i  do.  water,  mix  well  with  a  spoon. 

Take  three  or  four  sprigs  of  fresh  mint,  and  p/ess  them 
well  in  the  sugar  and  water,  until  the  flavor  of  the  mint  is 
extracted ;  add  one  and  a  half  wine-glass  of  Cognac  braiv 
dy,  and  fill  the  glass  with  fine  shaved  ice,  then  draw  out 
the  sprigs  of  mint  and  insert  them  in  the  ice  with  the 
stems  downward,  so  that  the  leaves  will  be  aboA  e,  in  the 
shape  of  a  bouquet ;  arrange  berries,  and  small  pieces  ol 
sliced  orange  on  top  in  a  tasty  manner,  dash  with  Jamaica 
rum,  and  sprinkle  white  sugar  on  top.  Place  a  straw  as 
represented  in  the  cut,  and  you  have  a  julep  that  is  fit  for 
an  emperor. 


piJS'.'Ai'i'Li.:  juLi'.i'.  45 
89.  Brandy  Julep. 

(Use  large  bar  glass.) 

Tlie  brandy  julep  is  made  with  the  same  ingredients  as 
'Jie  mint  julep,  omitting  the  fancy  fixings. 

90.   Gin  Jnlep, 

(Use  large  bar  glass.) 

The  gin  julep  is  made  with  the  same  ingredients  as  the 
mint  julep,  omitting  the  fancy  fixings. 

91.  Whiskey  Julep, 

(Use  large  bar  glass.) 

The  whiskey  julep  is  made  the  same  as  the  mint  julep, 
omitting  all  fruits  and  berries. 

92.  Pineapple  Julep, 

(For  a  party  of  five.) 

Peel,  slice,  and  cut  up  a  ripe  pineapple  into  a  glass  bowl, 
add  the  juice  of  two  oranges,  a  gill  of  raspberry  syrup,  a 
gill  of  maraschino,  a  gill  of  old  gin,  a  bottle  of  sparkling  - 
Moselle,  and  about  a  pound  of  pure  ice  in  shaves ;  mix, 
ornament  with  berries  in  season,  and  serve  in  flat  glasses. 


WHISKEY  SMASH. 


93.  THE  SMASH. 
This  beverage  is  simply  a  julep  on  a  small  plan. 
94.  Brandy  Smash. 

(Use  small  bar  glass.) 

^  table-spoonful  of  white  sugar 
1  do.  water. 

1  Avine-glass  of  brandy. 

Fill  two-thirds  full  of  shaved  ice,  use  two  sprigs  of  mint, 
the  same  as  in  the  recipe  for  mint  julep.  Lay  tw^o  small 
pieces  of  orange  on  top,  and  ornament  with  berries  in 
season. 

95.  Gin  Smash 

(Use  small  bar  glass.) 

^  table-spoonful  of  white  sugar. 
1  do.  water. 

1  wine-glass  of  gin. 

Fill  two-thirds  full  of  shaved  ice,  use  two  sprigs  of  mint, 
the  same  as  in  the  recipe  for  mint  julep.  Lay  two  small 
pieces  of  orange  on  top,  and  ornament  with  berries  in 
season. 

96.  Whiskey  Smash. 

(Use  small  bar  glass.) 

i  table-spoonful  of  w^hite  sugar. 
1  do.  water. 

1  wine-glass  of  whiskey. 

Fill  two-thirds  full  of  shaved  ice,  and  use  two  spi  igs  oi 
mint,  the  same  as  in  the  recipe  for  mint  julep. 


SUiailiV  COUBLEK. 


47 


07.  THE  COBBLER. 


Like  the  julep,  this  de- 

licious  potation  is  an  Amer- 
ican invention,  although  it  is 
now  a  favorite  in  all  warm 
climates.  The  "  cobbler" 
does  not  require  much  skill 
in  compounding,  but  to 
make  it  acceptable  to  the 
eye,  as  well  as  to  the  palate, 
it  is  necessary  to  display 
some  taste  in  ornamenting 
the  glass  after  the  beverage 
is  made.  We  give  an  illus- 
tration showing  how  a  cob- 
bler should  look  when  mad* 
to  suit  an  epicure. 

98.  Sherry  Cobbler. 

(Use  large  bar  glass.) 

2  wine-glasses  of  sherry. 

1  table-spoonful  of  sugar. 

2  or  3  slices  of  orange- 
Fill  a  tumbler  with  shav- 
ed ice.  shake  well,  and  orna- 
ment  with  berries  in  season. 
Place  a  straw  as  represented 
in  the  wood-cut. 


SACTEKXE  COBIiLKlt. 


99.  Champagne  Cobbler. 

(One  bottle  of  wine  to  four  large  bar  glasses.) 

1  table-S2)Oonful  of  sugar. 

1  piece  each  of  orange  and  lemon  pee;. 

Fill  the  tumbler  one-third  full  with  shaved  ice,  and  fill 
balance  with  wine,  ornament  in  a  tasty  manner  with  ber- 
ries in  season.  This  beverage  should  be  sipped  through 
a  straw. 

100,  Catawba  Cobbler. 

(Use  large  bar  glass.) 

1  teaspoonful  of  sugar  dissolved  in  one  table-spoonful  ot 
is^ater. 

2  wineglasses  of  wine. 

Fill  tumbler  with  shaved  ice,  and  ornament  with  sliced 
orange  and  berries  in  season.  Place  a  straw  as  described 
in  the  sherry  cobbler. 

101.  Hock  Cobbler. 

(Use  large  bar  glass.) 

This  drink  is  made  the  same  way  as  the  Catawba  cob- 
bler, using  Hock  wine  instead  of  Catawba. 
» 

102.  Claret  Cobbler. 

(Use  large  bar  glass.) 

This  drink  is  made  the  same  way  as  the  Catawba  cob- 
bler, using  claret  wine  instead  of  Catawba. 

103.  Sauterne  Cobbler. 

(Use  large  bar  glass.) 

The  same  as  Catawba  cobbler,  using  Sauterne  instead  of 
Catawba. 


104.  Whibkey  Cobbler, 

(Use  large  bar  glass.) 

2  wine-glasses  of  whiskey. 

1  tablespoonful  of  sugar. 

2  or  3  slices  of  orange. 

Fill  tumbler  with  ice,  and  shake  well.  Imbibe  through 
a  straw. 


105,    THE  COCKTAIL  &  CRUSTA. 

The  "  Cocktail"  is  a  modern  invention,  and  is  generally 
used  on  fishing  and  other  sporting  parties,  although  some 
patients  insist  that  it  is  good  in  the  morning  as  a  tonic. 
The  "  Crusta"  is  an  improvement  oh  the  "  Cocktail,"  and 
is  said  to  have  been  invented  by  JSa?iti?ia^  a  celebrated 
{Spanish  caterer. 

106.  Bottle  Cocktail. 

To  make  a  splendid  bottle  of  brandy  cocktail,  use  the 
following  ingredients : 
I  brandy. 
1  water. 

1  pony-glass  of  Bogart's  bitters. 
1  wine-glass  of  gum  syrup. 
^  pony-glass  of  Cura9oa. 

The  author  has  always  used  this  recipe  in  compounding 
the  above  beverage  for  connoisseurs.    Whiskey  and  giu 
cocktails,  in  bottles,  may  be  made  by  using  the  above 
recipe,  and  substituting  those  liquors  instead  of  brandy. 
3 


iO 


CIIAMl'AGNE  CUCKTAIL. 


107.  Brandy  Cocktau, 

(Use  small  bar  glass.) 

3  or  4  dashes  of  gum  syrup. 

2  do.         bitters  (Bogart's). 
1  wine-glass  of  brandy. 

1  or  2  dashes  of  Curayoa. 

Squeeze  lemon  peel ;  fill  one-thii'd  full  of  ice,  and  eur 
with  a  spoon. 

108.  Fancy  Brandy  Cocktail. 

(Use  small  bar  glass.) 

This  drink  is  made  the  same  as  the  brandy  cocktail, 
except  that  it  is  strained  in  a  fancy  wine-glass,  and  a  piece 
of  lemon  peel  thrown  on  top,  and  the  edge  of  the  glass 
moistened  with  lemon. 

109.  Whiskey  Cocktail. 

(Use  small  bar  glass.) 

3  or  4  dashes  of  gum  syrup. 

2  do.         bitters  (Bogart's). 

1  wine-glass  of  whiskey,  and  a  piece  of  lemon  peel. 
Fill  one-third  full  of  fine  ice;  shake  and  strain  in  a  fancy 
red  wine-glass. 

110.  ^Champagne  Cocktail. 

(One  bottle  of  wine  to  every  six  large  glasses.) 
(Per  glass.) 

I  teaspoonful  of  sugar. 
1  or  2  dashes  of  bitters. 
1  piece  of  lemon  peel. 

Fill  tumbler  one-third  full  of  broken  ice,  and  fill  balance 
with  wine.    Shake  well  and  serye. 


JERSEY  C()CK'JAII>. 


fil 


111.  ain  Cocktail. 

(Use  small  bar  glass.) 

3  or  4  dashes  of  gum  syrup. 

2  do.        bitters  (Bogart's). 

1  wine-glass  of  gin. 

1  or  2  dashes  of  Cura9oa. 

1  small  piece  lemon  peel ;  fill  one-third  full  of  fine  ice 
shake  well,  and  strain  in  a  glass. 

112.  Fancy  Gin  Cocktail. 

(Use  small  bar  glass.) 

This  drink  is  made  the  same  as  the  gin  cocktail,  except 
that  it  is  strained  in  a  fancy  wine-glass  and  a  piece  of 
lemon  peel  thro^^'n  on  top,  and  the  edge  of  the  glass  moist- 
ened with  lemon. 

113.  Japanese  Cocktail. 

(Use  small  bar  glass.) 

1  table-spoonful  of  orgeat  syrup. 
^  teaspoonful  of  Bogart's  bitters. 
1  wine-glass  of  brandy. 
1  or  2  pieces  of  lemon  peel. 

Fill  the  tumbler  one-third  with  ice,  and  stir  well  with 
a  spoon. 

114,  Jersey  Cocktail, 

(Use  small  bar  glass.) 

1  teaspoonful  of  sugar. 

2  dashes  of  bitters. 

Fill  tumbler  with  cider,  and  mix  well,  with  lemon  peel 
on  top. 


52 


WiiiSZSY  CKUSTA. 


115.  Soda  Cockiail. 

(Cae  large  bar  glass.) 

The  same  as  J ersey  cocktail,  using  soda-water  instead  of 
cider. 

116.  Brandy  Crnsta. 

(Use  small  bar  glass.) 

Crusta  is  made  the  same  as 
a  fjiDcy  cocktail,  with  a  little 
lemon  juice  and  a  small  lump 
of  ice  added.  First,  mix  the 
ingredients  in  a  small  tumbler, 
then  take  a  fancy  red  wine-glass, 
rub  a  sliced  lemon  around  the 
rim  of  the  same,  and  dip  it  in 
pulverized  white  sugar,  so  that 
the  sugar  will  adhere  to  the 
edge  of  the  glass.  Pare  half  a 
lemon  the  same  as  you  would 
an  apple  (all  in  one  piece)  so 
that  the  paring  will  fit  in  the 
wine-glass,  as  shown  in  the  cut, 
and  strain  the  crusta  from  the 
tumbler  into  it.    Then  smile. 

117.  Whiskey  Crasta.* 

(Use  small  bar  glass.) 

The  whiskey  crusta  is  made  the  same  as  the  brandy 
crusta,  using  whiskey  instead  of  brandy. 


MULLED  WINE  WITH  EGGS.  53 

118.  Gin  Crnsta. 

(Use  small  bur  glass.) 

Gin  crusta  is  made  like  the  brandy  crusta,  using  gin  in- 
stead of  brandy. 


119.  MULLS  ANI>  SANG-AREES. 

120.  Mulled  Wine  without  Eggs. 

To  every  pint  of  wine  allow : 
1  small  tumblerful  of  water. 
Sugar  and  spice  to  taste. 

In  making  preparations  like  the  above,  it  is  very  difficult 
to  give  the  exact  proportions  of  ingredients  like  sugar 
and  spice,  as  Avhat  quantity  might  suit  one  person  would 
be  to  another  quite  distasteful.  Boil  the  spice  in  the  water 
until  the  flavor  is  extracted,  then  add  the  wine  and  sugar, 
and  bring  the  whole  to  the  boiling  point,  then  serve  with 
strips  of  crisp,  dry  toast,  or  with  biscuits.  The  spices 
usually  used  for  mulled  wine  are  cloves,  grated  nutmeg, 
and  cinnamon  or  mace.  Any  kind  of  wine  may  be  mulled, 
but  port  or  claret  are  those  usually  selected  for  the  pur- 
pose ;  and  the  latter  requires  a  large  proportion  of  sugar. 
The  vessel  that  the  wine  is  boiled  in  must  be  delicately 
clean. 

121.  Mulled  Wine  with  Eggs. 

1  quart  of  wine. 
1  pint  of  water. 

1  table-spoonful  of  allspice,  and  nutmeg  to  taste  ;  boO 


54 


MULLED  WIXE. 


them  together  a  few  miuutes  ;  beat  up  six  eggs  with,  sugar 
to  your  taste  ;  pour  the  boiling  wine  oji  the  eggs^  stirring 
it  all  the  time.  Be  careful  not  to  pour  the  eggs  into  th6 
wine^  or  they  Avill  curdle. 

122.  Mulled  Wine. 

(With  the  whites  of  eggs.) 

Dissolve  1  lb.  sugar  in  two  pints  of  hot  water,  to  which 
add  two  and  a  half  pints  of  good  sherry  wine,  and  let  the 
mixture  be  set  upon  the  fire  until  it  is  almost  ready  to 
boil.  Meantime  beat  up  the  whites  of  twelve  eggs  to  a 
froth,  and  pour  into  them  the  hot  mixture,  stirring  rapidly. 
Add  a  little  nutmeg. 

123.  Mulled  Wine. 

(In  verse.) 

"  First,  my  dear  madam,  you  must  take 
Nine  eggs,  which  carefully  you'll  break — 
Into  a  bowl  you'll  drop  the  white. 
The  yolks  into  another  by  it. 
Let  Betsy  beat  the  whites  with  switch-. 
Till  they  a2:)pear  quite  frothed  and  rich — 
Another  hand  the  yolks  must  beat 
With  sugar,  which  will  make  them  sAveet ; 
Three  or  four  spoonfuls  may  be'll  do. 
Though  some,  perhaps,  w^ould  take  but'two. 
Into  a  skillet  next  you'll  pour 
A  bottle  of  good  wine,  or  more — 
Put  half  a  pint  of  water,  too. 
Or  it  may  prove  too  strong  for  you  ; 
And  while  the  eggs  (by  two)  are  beating, 
The  wine  and  water  may  be  heating  ; 
But,  when  it  comes  to  boiling  heat, 


BRANDY  SANGAREE. 


55 


The  yolks  and  whites  together  beat 
Witli  half  a  pint  of  water  more — 
Mixhig  them  well,  then  gently  pour 
Into  the  skillet  with  the  wine, 
And  stir  it  briskly  all  the  time. 
Then  pour  it  off  into  a  pitcher ; 
Grate  nutmeg  in  to  make  it  richer. 
Then  drink  it  hot,  for  he's  a  fool, 
Who  lets  such  precious  liquor  cool." 

124.  Mulled  Claret. 

(A  la  Lord  Saltown,) 

For  this  recipe  see  No.  191. 

125.  Port  Wine  Sangaree 

(Use  small  bar  glass.) 

\\  wine-glass  of  port  wine. 

1  teaspoonful  of  sugar. 

Fill  tumbler  two-thirds  with  ic«. 

Shake  well  and  grate  nutmeg  on  top, 

126.  Sherry  Sangaree 

(Use  small  bar  glass.) 

1  wine-glass  of  sherry. 

1  teaspoonful  of  fine  sugar. 

Fill  tumbler  one-third  with  ice,  and  grate  nutmeg  on  top. 

127.  Brandy  Sangaree. 

(Use  small  bar  glass.) 

The  brandy  sangaree  is  made  with  the  same  ingredients 
us  the  brandy  toddy  (see  No.  133),  omitting  the  nutmeg. 
Fill  two-tliirds  full  of  ice,  and  dash  about  a  teaspoonful  of 
port  wine,  .so  iliat  it  will  float  on  top. 


66 


POETKE  SAI\'Gx\REE. 


128.  Gill  Sangaree. 

(Use  sinal]  I  fir  glass.) 

The  gin  sangaree  is  made  w  ith  the  same  ingredients  as 
he  gin  toddy  (see  No.  134),  emitting  the  nutmeg.  Fill 
wo-thirds  full  of  ice,  and  dasli  about  a  teaspoonful  of  port 
wine,  so  that  it  will  float  on  ti  e  top. 

129.  Ale  Sangaree. 

(Use  large  b  IT  glass.) 

1  teaspoonful  of  sugar,  dissolved  in  a  tablespoonful  of 
water. 

Fill  the  tumbler  with  ale,  and  grate  nutmeg  on  top. 
13u.  Porter  Sangaree. 

(Use  large  bar  glass,) 

This  beverage  is  made  the  same  as  an  ale  sangaree,  and 
is  sometimes  called  porteree. 


WHISKEY  TODDY. 


57 


131.    TODDIES  AND  SLINGS 

132.  Apple  Toddy. 

(Use  a»all  bar  glass.) 

1  table-spoonful  of  fine  white  sugar. 
1  wine-glass  of  cider  brandy. 
^  of  a  baked  apple. 

Fill  the  glass  two-thirds  full  of  boiling  water,  and  grate 
a  little  nutmeg  on  top. 

133.  Brandy  Toddy. 

(Use  small  bar  glass.) 

1  teaspoonful  of  sugar. 
^  wine-glass  of  water. 
1  do.  brandy. 

1  small  lump  of  ice. 
Stir  with  a  spoon. 

For  hot  brandy  toddy  omit  the  ice,  and  use  boiling  water. 
134,  Whiskey  Toddy. 

(Use  small  bar  glass.) 

1  teaspoonful  of  sugar. 
I  wine-glass  of  water. 
1  do.  whiskey. 

1  small  lump  of  ice. 
Stir  with  a  spoon. 
3* 


5d 


GIN  SLIXO. 


135.  Gin  Toddy. 

(Use  small  bar  glass.) 

1  teaspoonful  of  sugar. 
^  wiue-glass  of  water. 
1  do.  gin. 

1  small  lump  of  ice. 
Stir  with  a  spoon. 

136.    Brandy  Sling. 

(Use  small  bar  glass.) 

The  brandy  sling  is  made  with  the  same  ingredients  as 
tte  brandy  toddy,  except  you  grate  a  little  nutmeg  on  top. 

137.  Hot  Whiskey  Sling. 

(Use  small  bar  glass.) 

1  wine-glass  of  whiskey. 

Fill  tumbler  one-third  full  with  boilinej  water,  and  grate 
nutmeg  on  top. 

138.  Gin  Sling. 

(Use  small  bar  glass.) 

The  gin  sling  is  made  with  the  same  ingredients  as  the 
gin  toddy,  except  you  grate  a  little  nutmeg  on  top. 


Gm  SOUK. 


59 


139.    FIXES  AND  SOURS. 
140.  Brandy  Fix. 

(Use.  small  bar  glass.) 

1  tabie-spoonful  of  sugar.      ^  a  wine-glass  of  water. 
^  of  a  lemon.  1         do.  brandy. 

Fill  a  tumbler  two-thirds  full  of  shaved  ice.  Stir  with  a 
Bpoon,  and  dress  the  tO])  with  fruit  in  season.* 

141,  Gin  Fix, 

(Use  small  bar  glass.) 

1  table- spoonful  of  sugar.      ^  a  Avine-glass  of  water, 
i  of  a  lemon.  1         do.  gin. 

Fill  two-thirds  full  of  shaved  ice.  Stir  with  a  spoon, 
and  ornament  the  top  with  fruits  in  season. 

142.  -Brandy  Sour. 

(Use  small  bar  glass.) 

The  brandy  sour  is  made  with  the  same  ingredients  as 
the  brandy  fix,  omitting  all  fruits  except  a  small  piece  oi* 
lemon,  the  juice  of  which  must  be  pressed  in  the  glass. 

143.  Gin  Sour. 

(Use  small  bar  glass.) 

The  gin  sour  is  made  with  the  same  ingredients  as  tho 
gin  fix,  omitting  all  fruits,  except  a  small  piece  of  lemon, 
the  juice  of  which  must  be  pressed  in  the  glass.f 

*  The  Santa  Cruz  fix  is  made  by  substituting  Santa  Cruz  ruOi  instead 
of  brandy. 

f  The  Santa  Cruz  sour  is  made  by  substituting  Santa  Cruz  rum  instead 
of  gin.  In  making  fixes  and  sours  be  careful  and  put  the  lemon  skin  in 
the  glass. 


60 


ALE  FLIP. 


144.  FLIP,  NEGUS  AND  SHRUB 

145.  Bum  Flip. 

— Which  Dibdin  has  immortalized  as  the  fixvorite  beverage 
of  sailors  (although  we  believe  they  seldom  indulge  in  it) 
■ — is  made  by  adding  a  gill  of  rum  to  the  beer,  or  sub- 
stituting rum  and  water,  when  malt  liquor  cannot  be  pro- 
cured. The  essential  in  "flips"  of  all  sorts  is,  to  pro- 
duce the  smoothness  by  repeated  pouring  back  and  for 
ward  between  two  vessels,  and  beating  up  the  eggs  well  in 
the  first  instance  ;  the  sweetening  and  spices  according  to 
taste. 

146.  Bum  Flip. 

(Another  method.) 

Keep  grated  ginger  and  nutmeg  with  a  little*fine  dried 
lemon  peel,  rubbed  together  in  a  mortar. 

To  make  a  quart  of  flip : — Put  the  ale  on  the  fire  to  warm, 
and  beat  up  three  or  four  eggs  with  four  ounces  of  moist 
sugar,  a  teaspoonful  of  grated  nutmeg  or  ginger,  and  a 
gill  of  good  old  rum  or  brandy.  When  the  ale  is  near 
to  boil,  put  it  into  one  pitcher,  and  the  rum  and  eggs, 
<fcc.,  into  another  ;  turn  it  from  one  pitcher  to  another  till 
it  is  as  smooth  as  cream. 

147.  Ale  Flip. 

Put  on  the  fire  in  a  saucepan  one  quart  of  ale,  and  let 
it  boil ;  have  ready  the  whites  of  two  eggs  and  the  yolks 
of  four,  well  beaten  up  separately ;  add  them  by  degrees 


EGG  FLIPP 


dl 


to  four  tiible-spoonfuls  of  moist  sugar,  and  half  a  nutmeg 
grated.  When  all  are  well  mixed,  pour  on  the  boiling  ale 
by  degrees,  beating  up  the  mixture  continually  ;  then  pour 
it  rapidly  backward  and  forward  from  one  jug  to  another, 
keeping  one  jug  raised  high  above  the  other,  till  the  flip  is 
smooth  and  finely  frothed.  This  is  a  good  remedy  to  take 
at  the  commencement  of  a  cold. 

148.  Egg  Flip. 

Put  a  quart  of  ale  in  a  tinned  saucepan  on  the  fire  to 
boil ;  in  the  mean  time,  beat  up  the  yolks  of  four,  with  the 
whites  of  two  eggs,  adding  four  table  spoonfuls  of  brown 
sugar  and  a  little  nutmeg ;  pour  on  the  ale  by  degrees, 
beating  up,  so  as  to  prevent  the  mixture  from  curdling ; 
then  pour  back  and  forward  repeatedly  from  vessel  to  ves- 
sel, raising  the  hand  to  as  great  a  height  ai  possible— 
which  process  produces  the  smoothness  and  f]  vfhing  essen 
tial  to  the  good  quality  of  the  flip.  This  is  ( r/.ellent  for  a 
cold,  and^from  its  fleecy  appearance,  is  soor/imes  desig- 
nated "  a  yard  of  flannel." 

149.  Egg  Flip. 

(Another  method.) 

Beat  up,  in  a  jug,  four  new-laid  eggs,  crjitting  two  of 
•the  whites ;  add  half  a  dozen  large  lumps  of  eugar,  and  rub 
these  well  in  the  eggs,  pour  in  boiling  wa^.er,  about  half 
a  pint  at  a  time,  and  when  the  jug  is  i.^arl^  full,  throw  in 
two  tumblers  of  Cognac  brandy,  and  one  ^ '  old  Jamaica 
rum. 


62 


POET  WIXE  Nl  GUS. 


150.  Brandy  Flip. 

(Use  small  bar  glass.) 

I  .  easpoouful  of  sugar. 

1  ''*ine-glass  of  brandy. 
•  Fin  tlie  tumbler  one-third  full  of  hot  water,  mix,  and  place 
a  toasted  crackei  on  top,  and  grate  nutmeg  over  it. 

151.  Port  Wine  Negus. 

To  every  pint  of  port  wine  allow : 
1  quart  of  boiling  water. 
\  lb.  of  loaf-sugar. 
I  lemon. 

Grated  nutmeg  to  taste. 

Put  the  wine  into  a  jug,  rub  some  lumps  of  sugar  (equal 
CO  \  lb.)  on  the  lemon  rind  until  all  the  yellow  part  of  the 
skin  is  absorbed,  then  squeeze  the  juice  and  strain  it.  Add 
the  sugar  and  lemon-juice  to  the  port  wine,  with  the  grated 
nutmeg ;  pour  over  it  the  boiling  water,  cover  the  jug,  and 
when  the  beverage  has  cooled  a  little,  it  will  be  fit  for  use. 
Negus  may  also  be  made  of  sherry,  or  any  other  sweet 
wine,  but  it  is  more  usually  made  of  port.  This  beverage 
derives  its  name  from  Colonel  Negus,  who  is  said  to  have 
invented  it. 

152.  Port  Wine  Negus. 

(Use  small  bar  glass.) 

I  wine-glass  of  port  wine. 

1  teaspoonful  of  sugar. 

Fill  tuuibler  o::e-third  full  with  hot  water. 


CURKANT  SimUB. 


63 


153.  Soda  Negus. 

A  most  refresliiiig  and  elegant  beverage,  particularly  for 
lliose  who  do  Dot  take  pmicli  or  grog  after  supper,  is 
thus  made : 

Put  half  a  pint  of  port  wine,  with  four  lumps  of  sugar, 
three  cloves,  and  enough  grated,  nutmeg  to  cover  a  shil- 
ling, into  a  saucepan ;  warm  it  well,  but  do  not  suffer  it  to 
boil ;  pour  it  into  a  bowl  or  jug,  and  upon  the  warm  wine 
decant  a  bottle  of  soda-water.  You  will  have  an  effer 
vescing  and  delicious  negus  by  this  means. 

154.  Cherry  Shrub. 

Pick  ripe  acid  cherries  from  the  stem,  put  them  in  an 
earthen  pot ;  place  that  in  an  iron  pot  of  water ;  boil  till 
the  juice  is  extracted ;  strain  it  through  a  cloth  thick 
enough  to  retain  the  pulp,  and  sweeten  it  to  your  taste. 
When  perfectly  clear,  bottle  it,  sealing  the  cork.  By  first 
putting  a  gill  of  brandy  into  each  bottle,  it  will  keep 
through  the  summer.  It  is  delicious  mixed  with  water. 
Irish  or  Monongahela  whiskey  will  answer  instead  of  the 
brandy,  though  not  as  good. 

155.  White  Currant  Shrub. 

Strip  the  fruit,  and  prepare  in  a  jar,  as  for  jelly;  strain 
the  juice,  of  which  put  two  quarts  to  one  gallon  of  rum, 
and  two  pounds  of  lump-sugar ;  strain  through  a  jelly-bag. 

156.  Currant  Shrub. 

1  lb.  of  sugar. 

1  pint  of  strained  currant  juice. 

Boil  it  gently  eight  or  ten  minutes,  skimming  it  well ; 
take  it  olf,  and  when  lukewarm,  add  half  a  gill  of  brandy 
to  every  pint  of  shrub.    Bottle  tight. 


64 


ENGLISU  KUM  SUKUU. 


157.  Raspberry  Shrub. 

1  quart  of  vinegar. 

3  quarts  of  ripe  raspberries. 

After  standing  a  day,  strain  it,  adding  to  each  pint  a 
pound  of  sugar,  and  skim  it  clear,  while  boiling  about  half 
an  hour.  Put  a  Avine-glass  of  brandy  to  each  pint  of  the 
shrub,  when  cool.  Two  spoonfuls  of  this  mixed  with  a 
tumbler  of  water,- is  an  excellent  drink  in  warm  weather, 
and  in  fevers. 

158.  Brandy  Shnib. 

To  the  thin  rinds  of  two  lemons,  and  the  juice  of  five, 
add  two  quarts  of  brandy ;  cover  it  for  three  days,  then 
add  a  quart  of  sherry  and  two  pounds  of  loaf-sugar,  run  it 
through  a  jelly-bag,  and  bottle  it. 

159,  Rum  Shrub. 

Put  three  pints  of  orange  juice,  and  one  pound  of  loaf- 
sugar  to  a  gallon  of  rum.  Put  all  into  a  cask,  and  leave  it 
for  six  weeks,  when  it  will  be  ready  for  use. 

160.  English  Rum  Shrub. 

To  three  gallons  of  best  Jamaica  rum,  add  a  quart  of 
orange  juice,  a  pint  of  lemon  juice,  with  the  peels  of  the 
latter  fruit  cut  A'ery  thin,  and  six  pounds  of  powdered 
white  sugar. 

Let  these  be  covered  close,  and  remain  so  all  night; 
next  day  boil  three  pints  of  fresh  milk,  and  let  it  get  cold, 
then  pour  it  on  the  spirit  and  juice,  mix  them  well,  and  let 
it  stand  for  an  hour.  Filter  it  through  a  flannel  bag  lined 
with  blotting-paper,  into  bottles ;  cork  down  as  soon  as 
each  is  filled. 


FAIVRE'S  PODSSE  CAFE. 


05 


161.    FANCY  DRINKS, 

The  following  miscellaneous  collection  of  fancy  bever- 
ages, embraces  a  nmnber  of  French,  Spanish,  English, 
Russian,  Italian,  German,  and  American  recipes. 

162.  Santina's  Pousse  Cafe. 

(Use  small  Avine-frlasa.) 

This  delicious  drink  is  from  a  recipe  by  Santina,  pro- 
prietor of  Santina^ s  Saloon,''^  a  celebrate  Spanish  Cafe, 
in  New  Orleans. 

1  brandy  (Cognac). 

^  maraschino. 

i  Cura9oa. 

Mix  well. 

163.  Parisian  Pousse  Cafe. 

(Use  sm.'ll  wlne-glasn.) 

I  Curagoa. 

I  Kirschwasser. 

i  Chartreuse. 

This  is  a  celebrated  Parisian  drink. 

164.  Faivre's  Pousse  Cafe, 

(Use  small  wine-glass.) 

^  Parisian  pousse  cafe  (as  above). 
1  Kirschwasser. 
\  Curagoa. 

This  celebrated  drink  is  from  the  recipe  of  M.  Fatvre, 
a  popular  proprietor  of  a  ^'•French  8aloon^^  in  New^  York. 


60 


SLEEPER. 


  165 

BRANDY 

vANiLu       Pousse  TAmour. 

CORDIAL 

This  delightful 
MARASCHINO      Yveuch  drink  is  do- 

   scribed  iu  the  above 

engraving.  To  mix  it 
fill  a  small  wine-glass 
half  full  of  maraschino, 
then  put  in  the  pure 
yolk  of  nn  egg,  sur- 
round the  yolk  with 
vanilla  cordial,  and 
dash  the  top  with  Cog- 
poussE  l' AMOUR.  nac  brandy. 


166.  Brandy  Champerelle. 

(Use  small  wine-glass.) 

■i  brandy. 
i-Bogart's  bitters. 
^  Curayoa. 

This  is  a  delicious  French  cafe  drink. 

167.  Brandy  Scaffa. 

(Use  wine-glass.) 

I  brandy. 

1  maraschino. 

2  dashes  of  bitters. 

168.  Sleeper. 

To  a  gill  of  old  rum  add  one  ounce  of  sugar,  two  yolkh 
of  eggs,  and  the  juice  of  half  a  lemon ;  boil  h.alf  a  pint 


CLAEET  AND  ClIAMrxiGNE  CUP,  A  LA  ERUNOW.  G7 


of  water  with  six  cloves,  six  coriander-soecls,  and  a  bit  of 
cinnamon  ;  whisk  all  together,  and  strain  them  into  a 
tumbler. 

1 69.  Claret  and  Champagne  Cup,  a  la  Brunow. 

(F  )r  a  party  of  twenty.) 

The  following  claret  and  champagne  cup  ought,  from 
its  excellence,  to  be  called  the  nectar  of  the  Czar,  as  it  is 
so  highly  appreciated  in  Russia,  where  for  many  years  it 
has  enjoyed  a  high  reputation  amongst  the  aristocracy  of 
the  Muscovite  empire.    Proportions  : 

3  bottles  of  claret. 

I  pint  of  Cura9oa. 

1  do.  sherry. 

^    do.    brandy.  ' 

2  wine-glasses*  ratafia  of  raspberries. 

3  oranges  and  1  lemon,  cut  in  slices. 

Some  sprigs  of  green  balm,  and  of  borage,  a  small  piece 
of  rind  of  cucumber. 

2  bottles  of  German  Seltzer- water. 

3  do.  soda-water. 

Stir  this  together,  and  sweeten  with  capillaire  or  pound- 
ed sugar,  until  it  ferments ;  let  it  stand  one  hour,  strani 
it,  and  ice  it  well ;  it  is  then  fit  for  use.  Serve  in  small 
glasses. 

The  same  for  champagne  cup:  champagne  instead  of 
claret ;  noyau  instead  of  ratafia. 

This  quantity  is  for  an  evening  party  of  twenty  persons. 
For  a  smaller  number  reduce  the  proportions. 

*  I'JO.  Ratafias.  Every  liqueur  made  by  infusions  is  called  ratifia- 
that  is,  when  the  spirit  is  made  to  imbibe  thoroughly  the  aromatic  flavor 
and  color  of  the  fruit  steeped  in  it:  when  this  has  taken  place,  tho 
liqueur  is  drawn  off,  and  sugar  added  to  it ;  it  is  then  filtered  and  bo!r 
fcled.  See  recipe  No.  30G  in  "  The  Manual  for  the  Manufacture  of  Gordiah, 
ik<c.,"  in  tlie  latter  part  of  this  work. 


68 


CEIMEAN  cur,  A  LA  MAKMOKA. 


171.  Balaklava  Nectar.  (BySojcr.) 

(For  a  party  of  fifteen.) 

Thinly  peel  the  rind  of  half  a  lemon,  shred  it  fine,  and 
put  it  in  a  punch-bowl ;  add  two  tatle-spoonfuls  of  crush- 
ed sugar,  and  the  juice  of  two  lemons,  the  half  of  a  small 
cucumber  sliced  thin,  with  the  peel  on  ;  toss  it  up  several 
times,  then  add  2  bottles  of  soda  water,  2  of  claret,  1  oi 
champagne,  stir  well  together,  and  serve. 

172.  Crimean  Cup,  a  la  Marmora. 

(From  a  recipe  by  the  celebrated  Soyer.) 
(For  a  party  of  thirty.) 

1  quart  of  syrup  of  orgeat. 

1  pint  of  Cognac  brandy. 

do.  maraschino. 
^    do.     Jamaica  rum. 

2  bottles  of  champagne. 
2  do.  soda-water. 
6  ounces  of  sugar. 

4  middling-sized  lemons. 

Thinly  peel  the  lemons,  and  place  the  rind  in  a  bowl 
with  the  sugar,  macerate  them  well  for  a  minute  or  two, 
in  order  to  extract  the  flavor  from  the  lemon.  Next 
squeeze  the  juice  of  the  lemons  upon  this,  add'tw'o  bottles 
of  soda-water,  and  stir  well  till  the  sugar  is  dissolved  ; 
pour  in  the  syrup  of  orgeat,  and  whip  the  mixture 
Avell  w^ith  an  egg-whisk,  in  order  to  whiten  the  com- 
position. Then  ?.dd  the  brandy,  rum  and  maraschino, 
strain  the  whole  into  the  punch-bowl,  and  just  before 
serving  add  the  champagne,  which  should  be  well  iced. 
While  adding  the  champagne,  stir  well  with  the  ladle; 
this  Avill  render  the  cuj)  creamy  and  mellow. 


TOM  AND  JEKKY. 


Ci) 


Half  the  quantity  given  here,  or  even  less,  may  be  made ; 
tills  recipe  being  for  a  party  of  thirty. 

173,  Crimean  Cup,  a  la  Wyndham^ 

(For  a  party  of  five.) 

Thinly  peel  the  rind  of  half  an  orange,  put  it  into  a  bowl, 
with  a  table-spoonful  of  crushed  sugar,  and  macerate  with 
the  ladle  for  a  minute ;  then  add  one  large  wine-glass  of 
maraschino,  lialf  one  of  Cognac,  half  one  of  Cura9oa.  Mix 
well  together,  pour  in  two  bottles  of  soda-water,  and  one 
of  champagne,  during  which  time  work  it  up  and  down 
with  the  punch-ladle,  and  it  is  ready. 

Half  a  pound  of  pure  ice  is  a  great  improvement. 

174.  Tom  and  Jerry. 

(Use  punch-bowl  for  the  mixture.) 

5  lbs.  sugar. 
12  eggs. 

i  small  glass  of  Jamaica  rum. 
1^  teaspoonful  of  ground  cinnamon. 
^  do.  do.  cloves. 

I  do.  do  allspice. 

Beat  the  whites  of  the  eggs  to  a  stiff  froth,  and  the 
yolks  until  they  are  as  thin  as  water,  then  mix  togethei 
and  add  the  spice  and  rum,  thicken  with  sugar  until  the 
mixture  attains  the  consistence  of  a  light  batter. 

To  deal  out  Tom  and  Jerry  to  customers  : 

Take  a  small  bar  glass,  and  to  one  table-spoonful  of  the 
above  mixture,  add  one  wine-glass  of  brandy,  and  fill  the 
glass  with  boiling  water,  grate  a  little  nutmeg  on  to]). 

Adepts  at  the  bar,  in  serving.  Tom  and  Jerry,  sometimes 
adopt  a  mixture  of  \  brandy,  \  Jamaica  rum,  and  \  Santa 
Cruz  rum,  instead  of  brandy  i^lain.     This  compound  is 


70 


WHITE  LTOX. 


usually  mixed  and  kejjt  in  a  bottle,  and  a  wine-glassful 
is  used  to  each  tumbler  of  Tom  and  Jerry. 

N".  B. — A  tea-spoonful  of  cream  of  tartar,  or  about  as 
much  carbonate  of  soda  as  you  can  get  on  a  dime,  will  pre- 
vent the  sugar  from  settling  to  the  bottom  of  the  mixture. 

This  drink  is  sometimes  called  Copenhagen,  and  some- 
times Jerry  Thomas. 

175.  White  Tiger^s  Milk. 

(From    recipe  in  the  possession  of  Thomas  Dunn  English,  Esq.) 

^  gill  apple-jack. 

\  do.  peach  brandy. 

\  teaspoonfid  of  aromatic  tincture.* 

Sweeten  with  w^hite  sugar  to  taste. 

The  wiiite  of  an  egg  beaten  to  a  stiff  foam. 

1  quart  of  pure  milk. 

Pour  in  the  mixed  liquors  to  the  milk,  stirring  all  the 
white  till  all  is  W3ll  mixed,  then  sprinkle  with  nutmeg. 

The  above  recipe  is  sufficient  to  make  a  full  quart  o^ 
"  white  tiger's  milk  ;"  if  more  is  wanted,  you  can  increase 
the  above  proportions.  If  you  want  to  prepare  this  bev- 
erage for  a  party  of  twenty,  use  one  gallon  of  milk  to  one 
pint  of  apple-jack,  <fcc. 

176.  White  Lion. 

(Use  small  bar  glass.) 

1|  teaspoonful  of  pulverized  white  sugar. 

\  a  lime  (squeeze  out  juice  and  put  rind  in  glass). 

1  wine-glass  Santa  Cruz  rum. 

\  teaspoonful  of  Cura9oa. 

\  do.         raspberry  syrup. 

*  Aromatic  Tincture. — Take  of  ginger,  cinnamon,  orange  peel,'  eacn 
one  ounce ;  valerian  half  an  ounce,  alcohol  two  quarts,  macerate  in  a 
close  vessel  for  fourteen  days,  then  filter  through  unsized  paper. 


jnsiioj'. 


Tl 


Mix  well,  ornament  with  berries  in  season,  and  cool  with 
shaved  ice. 

177.  Locomotive 

Put  two  yolks  of  eggs  into  a  goblet  with  an  ounce  of 
honey,  a  little  essence  of  cloves,  and  a  liqueur-glass  c^* 
Cura9oa ;  add  a  pint  of  high  Burgundy  made  hot,  whisl- 
well  together,  and  serve  hot  in  glasses. 

178.  Bishop. 

(A  la  Prusse.) 

A  favorite  beverage,  made  with  claret  or  port.  It  la 
prepared  as  follows  :  roast  four  good-sized  bitter  oranges 
till  they  are  of  a  pale-brown  color,  lay  them  in  a  tureen, 
and  put  over  them  half  a  pound  of  pounded  loaf-sugar,  and 
three  glasses  of  claret ;  place  the  cover  on  the  tureen  and 
let  it  stand  till  the  next  day.  When' required  for  use,  put 
the  tureen  into  a  pan  of  boiling  water,  press  the  c.anges 
with  a  spoon,  and  run  the  juice  through  a  sieve ;  tl  on  boil 
the  remainder  of  the  bottle  of  claret,  taking  care  ">at  it 
does  not  burn;  add  it  to  the  strained  juice,  and  'owe  it 
warm  in  glasses.  Port  wine  Avill  answer  the  pu  Drse  as 
well  as  claret.  "Bishop"  is  sometimes  made  ^-ith  tiie 
above  materials,  substituting  lemons  instead  of  ^/ranges, 
but  this  is  not  often  done  when  claret  is  used.  S  c  recipe 
No  38,  in  "TAe  Manned  for  the  Manufacture  of  ■ordials, 
e?c.,"  at  the  latter  part  of  this  w^ork. 

179.  Bishop. 

(Another  recipe.) 

Stick  an  orange  full  of  cloves,  and  roast  it  befc  .'e  a  fire. 
When  brown  enough,  cut  it  in  quarters,  and  pour  o^  <  r  it  a 
quart  of  hot  portnvine,  add  sugar  to  the  taste,  let  tb«-  mix- 
ture simmer  for  half  an  hour. 


KUMFCSTIAN. 


180.  Archbishop. 
The  same  as  Bishop,  substituting  claret  for  the  port. 

181.  Cardinal. 

Same  as  above,  substituting  champagne  for  claret 

182.  Pope. 

Same  as  above,  substituting  Burgundy  for  champagne. 
183.  A  Bishop. 

(Protestant) 

1  table-spoons  of  white  sugar, 

2  tumblers  of  water. 
1  lemon,  in  slices. 

1  "bottle  of  claret. 

4  table-spoons  of  Santa  Cruz  or  Jamaica. 
Ice. 

1 84.  Knickerbocker. 

(Use  small  bar  glass.) 

}  a  lime,  or  lemon,  squeeze  out  the  juice,  and  put  rind 
« -d  juice  in  the  glass. 

2  teaspoonfuls  of  raspberry  syrup. 
1  wine-glass  Santa  Cruz  rum. 

I  teaspoonful  of  Cura9oa. 

Cool  with  shaved  ice;  shake  up  well,  and  ornament 
with  berries  in  season.  If  this  is  not  sweet  enough,  put  in 
a  little  more  raspberry  syrup. 

1 85.  Rumfustian. 

This  is  the  singular  naTiie  bestowed  upon  a  drink  very 
much  in  vogue  w^itli  English  sportsmen,  after  their  return 
fram  a  day's  shooting,  and  is  concocted  thus  : 


KNULI61I  CUllAgOA. 


73 


The  yolks  of  a  dozen  eggs  are  well  whisked  up,  and  i)ut 
tJito  a  quart  of  strong  beer;  to  this  is  added  a  pint  of  gin  ; 
a  bottl':-.  of  sherry  is  put  into  a  saucepan,  with  a  stick  of 
cinnamon,  a  nutmeg  grated,  a  dozen  large  lumps  of  sugar, 
and  the  rind  of  a  lemon  peeled  very  thin  ;  when  the  wine 
boils,  it  is  poured  upon  the  gin  and  beer,  and  the  whole 
drunk  hot. 

186.  Claret  Cup. 

To  a  bottle  of  thin  claret  add  half  a  pint  of  cold  water,  a 
table-spoonful  of  finely  powdered  sugar,  and  a  teaspoonful 
of  cinnamon,  cloves,  and  allspice,  finely  powdered  and 
mixed  together.  Mix  all  well  together,  then  add  half  the 
thin  rind  of  a  small  lemon.  This  is  a  delicious  summer 
beverage  for  evening  parties.    See  No.  191. 

187.  Porter  Cup. 

Mix  in  a  tankard  or  covered  jug  a  bottle  of  porter,  and 
an  equal  quantity  of  table-ale ;  pour  in  a  glass  of  brandy, 
a  dess  jrt-spoonful  of  syrup  of  ginger,  add  three  or  four 
lumps  of  sugar,  and  half  a  nutmeg  grated  ;  cover  it  down, 
and  expose  it  to  the  cold  for  half  an  hour  ;  just  before 
sending  it  to  table,  stir  in  a  teaspoonful  of  carbonate  of 
soda.    Add  the  fresh-cut  rind  of  a  cucumber. 

188.  English  Curacoa. 

Cut  away  the  peel  of  oranges  very  thin,  until  you  have 
obtained  half  a  dozen  ounces  of  it ;  put  these  into  a  quart 
bottle,  and  then  pour  in  a  pint  of  genuine  whiskey.  Cork 
the  bottle  down  tightly,  and  let  the  lind  remain  infused 
for  ten  or  twelve  days,  giving  the  bottle  a  good  shake  as 
often  as  you  have  an  opportunity  for  so  doing  ;  at  the  end 
of  this  period,  take  out  the  orange  peel,  and  fill  the  bottle 
4 


74 


QUINCE  LIQUEUR. 


with  clarified  syrup,  shake  it  well  with  the  spirit,  and  let 
it  remain  for  three  days.  Pour  a  teaciipful  of  the  liqueur 
into  a  mortar,  and  beat  up  a  drachm  of  powdered  alum, 
and  an  equal  quantity  of  carbonate  of  potash  ;  pour  this, 
when  well  mixed,  into  'the  bottle,  shake  it  well,  and  in  a 
week  you  will  find  the  Cura9oa  perfectly  transparent,  and 
equal  in  flavor  to  that  imported  from  Malines,  or  any  othei 
place  in  the  universe. 

189.  Italian  Lemonade. 

Pare  and  press  two  dozen  lemons  ;  pour  the  juice  on  the 
peels,  and  let  it  remain  on  them  all  night ;  in  the  morning 
add  two  pounds  of  loaf-sugar,  a  quart  of  good  sherry,  and 
three  quarts  of  boiling  wat^r.  Mix  well,  add  a  quart  ol 
boiling  milk,  and  strain  it  through  a  jelly-bag  till  clear. 

190.   Quince  Liqueur. 

2  quarts  of  quince  juice. 

4    do.       Cognac  brandy. 

2^  lbs.  of  white  sugar. 

1 2  ounces  of  bitter  almonds,  bruised. 

1  lb.  of  coriander-seeds. 

36  cloves. 

Grate  a  sufiicient  number  of  quinces  to  make  2  quarts 
of  juice,  and  squeeze  them  through  a  jelly-bag.  Mix  the 
ingredients  all  together,  and  put  them  in  a  demijohn,  and 
shake  them  Avell  every  day  for  ten  days.  Then  strain  the 
liquid  through  a  jelly-bag  till  it  is  perfectly  clear,  and 
bottle  for  use.  This  is  a  delightful  liqueur,  and  can  be 
relied  upon,  as  it  is  from  a  recipe  in  the  possession  of  jj 
lady  who  is  famous  for  concocting  delicious  potations. 


CIDER  NECTAK. 


75 


191.  Claret  Cup,  or  Mulled  Claiet. 

(A  la  Lord  SaJtouii.) 

Peel  one  lemon  fine,  add  to  it  some  white  pounded 
Bugar  ;  pour  over  one  glass  of  sherry,  then  add  a  bottle  of 
claret  (vin  ordinaire,  the  best),  and  sugar  to  taste ;  add  a 
sprig  of  verbena,  one  bottle  of  soda-water,  and  nutmeg, 
if  you  like  it.  For  cup,  strain  and  ice  it  well.  For  mull 
heat  it  and  serve  it  hot. 

192.  Bottled  Velvet.  , 

(A  la  Sir  John  Bayley.) 

A  bottle  of  Moselle,  half  a  pint  of  sherry,  the  peel  of  a 
lemon,  not  too  much,  so  as  to  have  the  flavor  predominate ; 
two  table-spoonfuls  of  sugar;  add  a  sprig  of  verbena;  all 
must  be  well  mixed,  and  then  strained  and  iced. 

193.  Champagne,  Hock  or  Chablis  Cup. 

(A  la  Qoodriche.) 

Dissolve  four  or  five  lumps  of  sugar  in  a  quarter  of  a 
pint  of  boiling  water,  with  a  little  very  thin  lemon  peel ; 
let  it  stand  a  quarter  of  an  hour ;  add  one  bottle  of  the 
above  wines,  and  a  sprig  of  verbena,  a  small  glass  of 
sherry ;  half  a  pint  of  water.  Mix  well,  and  let  stand  half 
an  hour ;  strain,  and  ice  it  well. 

194.  Cider  Nectar. 

(A  la  Harold  Littledale.) 

1  quart  of  cider. 

1  bottle  of  soda-watei. 

1  glass  of  sherry. 

1  small  glass  of  brandy. 


76 


BLUE  BLAZER. 


Juice  of  half  a  lemon,  peel  of  quarter  of  a  lemon  ;  sugai 
and  nutmeg  to  taste ;  a  sprig  of  verbena.  Flavor  it  to 
taste  with  extract  of  pineapple.  Strain,  and  ice  it  all  well. 
Tliis  is  a  delicious  beverage,  and  only  requires  to  be  tasted 
to  be  appreciated. 

1 95.  Badminton. 

Peel  half  of  a  middle-sized  cucumber,  and  put  it  into  a 
silver  cup,  with  four  ounces  of  powdered  suga  •,  a  little 
nutmeg,  and  a  bottle  of  claret.  When  the  sugar  is  thor- 
oughly dissolved,  pour  in  a  bottle  of  soda-water,  and  it  is 
fit  for  use. 


196.  MISCELLANEOUS  DRINKS. 
197.  Blue  Blazer. 

(Use  two  large  silver-plated  mugs,  with  handles.) 

1  wine-glass  of  Scotch  whiskey. 
1       do.       boiling  water. 

Put  the  whiskey  and  the  boiling  water  in  one  mug, 
ignite  the  liquid  wiih  fire,  and  while  blazing  mix  both  in- 
gredients by  pouring  them  four  or  five  times  from  one 
mug  to  the  other,  as  represented  in  the  cut.  If  well  done 
this  will  have  the  appearance  of  a  continued  stream  of 
liquid  fire. 

Sweeten  with  one  teaspoonful  of  pulverized  white  sugai*, 
and  servo  in  a  small  bai'  tumbler,  with  a  piece  of  lemon 
peel. 

The  "  blue  blazer"  does  not  have  a  very  euphonious  or 


JERKY  Thomas'"  (avn  dkcanteii  bitters.  77 


BLUE  BLAZER. 

Classic  name,  but  it  tastes  better  to  the  palate  than  it 
soumis  to  the  ear.  A  beholder  gazing  for  the  first  .time 
upon  an  experienced  artist,  compounding  this  beverage, 
would  naturally  come  to  the  conclusion  that  it  was  a  nectar 
for  Pluto  rather  than  Bacchus.  The  novice  in  mixing  this 
beverage  should  be  careful  not  to  scald  himself.  To  be- 
come proficient  in  throwing  the  liquid  from  one  mug  to 
the  other,  it  will  be  necessary  to  practise  for  some  time 
with  cold  water. 

198.  "Jerry  Thomas'"  own  Decanter  Bitters.. 

1  lb.  of  raisins. 

2  ounces  of  cinnamon. 
1     do.  snake-root. 


78 


PEACH  AND  HONEY. 


1  lemon  and  1  orange  cut  in  slices. 

1  ounce  of  cloves. 

1     do.  allspice. 

Fill  decanter  with  Santa  Cruz  rum. 

Bottle  and  serve  out  in  pony  glasses. 

As  fast  as  the  bitters  is  used  fill  up  again  with  rum 

199.  Burnt  Brandy  and  Peach. 

(Use  small  bar  glass.) 

This  drink  is  very  popular  in  the  Southern  States,  where 
It  is  sometimes  used  as  a  cure  for  diarrhoea. 
1  wine-glass  of  Cognac  ) 

,  .  ,  1  ^  r  burnt  HI  a  saucer  or  plate. 

1  table-spoon  oi  white  sugar  )  ^  • 

2  or  3  slices  of  dried  peaches. 

Place  the  dried  fruit  in  a  glass  and  pour  the  liquid  over 
thein. 

200.  Black  Stripe. 

(Use  small  bar  glass.) 

1  wine-glass  of  Santa  Cruz  rum. 
1  table-spoonful  of  molasses. 

This  drink  can  either  be  made  in  summer  or  winter :  if 
in  the  former  season,  mix  in  1  table  spoonful  of  water,  and 
cool  with  shaved  ice  ;  if  in  the  latter,  fill  up  the  tumbler 
with  boiling  water.    Grate  a  little  nutmeg  on  top. 

201.  Peach  and  Honey. 

(Use  small  b^r  glass.) 

1  table-spoonful  of  honey. 
1  wine-glass  of  peach  brandy. 
Stir  witli  a  spoon. 


COLUMBIA  SKIN. 


79 


202.  Gin  and  Pine. 

(Use  wine-glass.) 

Split  a  piece  of  the  heart  of  a  green  pine  log  into  fine 
splints,  about  the  size  of  a  cedar  lead-pencil,  take  2  ounces 
of  the  same  and  put  into  a  quart  decanter,*  and  fill  the  de- 
canter with  gin. 

Let  the  pine  soak  for  two  hours,  and  the  gin  will  be 
ready  to  serve. 

203.  Gin  and  Tansy. 

(Use  wine-glass.) 

Fill  a  quart  decanter  ^  full  of  tansy,  and  pour  in  gin  to 
fill  up  the  balance  |  tansy  to  |  gin.  Serve  to  customers 
in  a  wine-glass. 

204.  Gin  and  Wormwood. 

(TJse  small  bar  glass.) 

Put  three  or  four  sprigs  of  wormwood  into  a  quart  de- 
canter, and  fill  up  with  gin. 

The  above  three  drinks  are  not  much  used  except  in 
small  country  villages. 

205.  Scotch  "Whiskey  Skin. 

(Use  small  bar  glass.) 

1  wine-glass  of  Scotch  whiskey. 
1  piece  of  lemon  peel. 

Fill  the  tumbler  one-half  full  with  boiling  water. 
206.  Columbia  Skin. 

(Use  small  bar  glass.) 

This  is  a  Boston  drink,  and  is  made  the  same  as  a 
whisk  t>y  slvin. 


KHBSrE  WINE  AND  SELTZER- WATER. 


207.  Hot  Spiced  Rum. 

(Use  small  bar  glass.) 

1  teaspoonfiil  of  sugar. 

1  wine-glass  of  Jamaica  rum. 

1  teaspooiiful  of  mixed  spices,  (allspice  and  cloves.) 
1  piece  of  butter  as  large  as  half  of  a  chestnut 
Fill  tumbler  with  hot  water. 

208.  Hot  Rum. 

(Use  small  bar  glass.) 

This  drink  is  made  the  same  as  the  hot  spiced  rum,  omit- 
ting the  spices,  and  grating  a  little  nutmeg  on  top, 

209.   Stone  Fence. 

(Use  large  bar  glass.) 

1  wine-glass  of  whiskey  (Bourbon). 

2  or  3  small  lumps  of  ice. 

Fill  up  the  glass  with  sweet  cider. 

210.  Absinthe. 

(Use  small  bar  glass.) 

1  wine-glass  of  absinthe. 

Pour  water,*  drop  by  drop,  untU  the  glass  is  full  i\**vei 
use  a  spoon. 

211.  Rhine  Wine  and  Seltzer-Wata". 

(Use  large  bar  glass.) 

Fill  large  bar  glass  half  full  with  Rhine  wine,  and  fiL 
balance  with  Seltzer-water.  This  is  a  German  drink,  and 
is  not  very  likely  to  be  called  for  at  an  American  bar. 


BKANDT  AND  SODA. 


81 


212.  "Arf  and  Arf." 

(Use  large  bar  glass. ) 

In  London  this  drink  is  made  by  mixing  half  porter  and 
half  ale,  in  America  it  is  made  by  mixing  half  new  and 
half  old  ale. 

213.   Brandy  Straight. 

(Use  small  bar  glass.) 

•  In  serving  this  drink  you  simply  put  a  piece  of  ice  in  a 
tumbler,  and  hand  to  your  customer,  with  the  bottle  of 
brandy.  This  is  very  safe  for  a  steady  drink,  but  though  a 
straight  beverage,  it  is  often  used  on  a  bender, 

214.  ain  Straight. 

(Use  small  bar  glass.) 

Same  as  brandy  straight,  substituting  gin  for  brandy. 

215.  Pony  Brandy. 

(Use  pony -glass.) 

FiU  the  pony-glass  with  (Sasarac)  best  brandy,  and 
hand  it  to  your  customer. 

216.  Brandy  and  Soda. 

(Sometimes  called  Stone  WalL) 
(Use  large  bar  glass.) 

1  wine-glass  of  Cognac  brandy. 
1  glass  of  fine  ice. 
Fill  up  with  plain  soda. 
4* 


82  SHEKEY  AND  ICE. 

217.   Brandy  and  G-Tim. 

(Use  small  bar  glass.) 

Same  as  brandy  straight,  with  one  dash  of  gum  syrup. 
218.  Sherry  and  Egg. 

(Use  small  bar  glass.) 

1  Egg. 

1  wine-glass  of  sherry. 

219.  Sherry  and  Bitters. 

1  dash  of  bitters. 

1  wine-glass  of  sherry. 

220.    Sherry  and  Ice. 

(Use  small  bar  glass.) 

Put  two  lumps  of  ice  in  a  glass,  and  fill  with  wine. 


LEMONADE. 


83 


22i.    rEMPERANCE  DRINKS 
222.  Lemonade.* 

(Use  large  bar  glass.) 

The  jiiice  of  half  a  lemon. 
1^  table-spoonful  of  sugar. 
2  or  three  pieces  of  orange. 

1  table-spoonful  of  raspberry  or  strawberry  syrup. 

Fill  the  tumbler  one-half  full  with  shaved  ice,  the  bal- 
ance with  water  ;  dash  with  port  wine,  and  ornament  with 
fruits  in  season. 

223.  Plain  Lemonade. 

(From  a  recipe  by  the  celebrated  Soyer.) 

Cut  in  very  thin  slices  3  lemons,  put  them  in  a  basin, 
add  half  a  pound  of  sugar,  either  white  or  brown  ;  bruise 
all  together,  add  a  gallon  of  water,  and  stir  well.  It  is 
then  ready. 

224.  Lemonade. 

(Fine  for  parties.) 

The  rind  of  2  lemons. 
Juice  of  3  large  do. 
i  lb.  of  loaf-sugar. 
1  quart  of  boiling  water. 

Rub  some  of  the  sugar,  in  lumps,  on  two  of  the  lemons 

*  See  recipes  Nos.  255,  256,  and  25*7  in  "  The  Manual  for  the  Manujac 
tare  of  Cordials^  etc."  at  the  latter  part  of  this  work. 


84 


GINGER  LEMONADE. 


until  they  have  imbibed  all  the  oil  from  them,  and  put  it 
with  the  remainder  of  the  sugar  into  a  jug  ;  add  the  lemon 
juice  (but  no  pips),  and  pour  ovej-  the  whole  a  quart  of 
boiling  water.  When  the  sugar  is  dissolved,  strain  the 
lemonade  through  a  piece  of  muslin,  and,  when  cool,  it 
will  be  ready  for  use. 

The  lemonade  will  be  much  improved  by  having  the 
white  of  an  egg  beaten  up  with  it ;  a  little  sherry  mixed 
with  it  also  makes  this  beverage  much  nicer. 

225.  Orangeade. 

This  agreeable  beverage  is  made  the  same  way  as  lemon- 
ade, substituting  oranges  for  lemons. 

226.  Orgeat  Lemonade, 

(Use  large  bar  glass.) 

wine-glass  of  orgeat  syrup. 
The  juice  of  half  of  a  lemon. 

Fill  the  tumbler  one-third  full  of  ice,  and  balance  with 
water.    Shake  well,  and  ornament  with  berries  in  season. 

227.  Ginger  Lemonade. 

Boil  twelve  pounds  and  a  half  of  lump-sugar  for  twenty 
minutes  in  ten  gallons  of  water ;  clear  it  with  the  whites 
of  six  eggs.  Bruise  half  a  pound  of  common  ginger,  boil 
with  the  liquor,  and  then  pour  it  upon  ten  lemons  pared. 
When  quite  cold,  put  it  in  a  cask,  with  two  table-spoonfuls 
of  yeast,  the  lemons  sliced,  and  half  an  ounce  of  isinglass. 
Bung  up  the  cask  the  next  day ;  it  will  be  ready  in  two 
weeks. 


LEMONADE  POWDKKS. 


86 


228    Soda  Nectar. 

(Use  large  tumbler.) 

Juice  of  1  lemon. 

I  tumblerful  of  water. 

Powdered  white  sugar  to  taste. 

1  small  teaspoonful  of  carbonate  of  soda. 

Strain  the  juice  of  the  lemon,  and  add  it  to  the  water, 
with  sufficient  white  sugar  to  sweeten  the  whole  nicely. 
When  well  mixed,  put  in  the  soda,  stir  well,  and  drink 
while  the  mixture  is  in  an  effervescing  state. 

229.  Drink  for  the  Dog  Days. 

A  bottle  of  soda-water  poured  into  a  large  goblet,  m 
which  a  lemon  ice  has  been  placed,  forms  a  deliciously 
cool  and  refreshing  drink ;  but  should  be  taken  with  some 
care,  and  positively  avoided  whilst  you  are  very  hot. 

230.  Sherbet. 

Eight  ounces  of  carbonate  of  soda,  six  ounces  of  tartaric 
acid,  two  pounds  of  loaf-sugar  (finely  powdered),  three 
drachms  of  essence  of  lemon.  Let  the  powders  be  veri/ 
dry.  Mix  tliem  intimately,  and  keep  them  for  use  in  a 
wide-mouthed  bottle,  closely  corked.  Put  two  good-sized 
teaspoonfuls  into  a  tumbler ;  pour  in  half  a  pint  of  cold 
water,  stir  briskly,  and  drink  off. 

231.  Liemonade  Powders 

One  pound  of  finely-powdered  loaf-sugar,  one  ounce  of 
tartaric  or  citric  acid,  and  twenty  drops  of  essence  of 
lemon.  Mix,  and  keep  very  dry.  Two  or  three  teaspoon- 
fuls of  this  stirred  briskly  in  a  tumbler  of  water  will  make 
a  very  pleasant  glass  of  lemonade.    If  effervescent  lemon- 


86 


EASPBEKRY  EFFEEVESCIiN^G  DRAUGHT. 


ade  be  desired,  one  ounce  of  carbonate  of  soda  must  be 
added  to  the  above. 

232.  Draught  Lemonade,  or  Lemon  Sherbet. 

Four  lemons  sliced,  four  ounces  of  lump-sugar,  one  quart 
of  boiling  water.  Very  fine.  A  cheaper  drink  may  be 
made  thus : — One  ounce  of  cream  of  tartar,  one  ounce  of 
tartaric  or  citric  acid,  the  juice  and  peel  of  two  lemons, 
and  half  a  pound,  or  more,  of  loaf-sugar.  The  sweetening 
must  be  regulated  according  to  taste. 

233.  Imperial  Drink  for  Families. 

Two  ounces  of  cream  of  tartar,  the  juice  and  peel  of 
two  or  three  lemons,  and  half  a  pound  of  coarse  sugar. 
Put  these  into  a  gallon  pitcher,  and  pour  on  boiling  water. 
"When  cool,  it  will  be  fit  for  use. 

234.  Nectar. 

One  drachm  of  citric  acid,  one  scruple  of  bicarbonate  of 
potash,  one  ounce  of  white  sugar,  powdered.  Fill  a  soda- 
water  bottle  nearly  full  of  water,  drop  in  the  potash  and 
sugar,  and  lastly  the  citric  acid.  Cork  the  bottle  up  im- 
mediately^ and  shake.  As  soon  as  the  crystals  are  dis- 
solved, the  nectar  is  fit  for  use.  It  may  be  colored  with  a 
smaU  portion  of  cochineal. 

235.  Raspberry,  Strawberry,  Currant,  or  Orange 
Effervescing  Draughts. 

Take  one  quart  of  the  juice  of  either  of  the  above  fruits, 
filter  it,  and  boil  it  into  a  syrup,  with  one  pound  of  pow- 
dered loaf-sugar.  To  this  add  one  ounce  and  a  half  of  tar- 
taric acid.  When  cold  put  it  into  a  bottle,  and  keep  it 
well  corked.    Whon  required  for  use,  fill  a  half  pint  turn 


GINGER  WINE. 


87 


bier  three  parts  full  of  water,  and  add  two  table-spooriruls 
of  the  syrup.  Then  stir  in  briskly  a  small  teaspoonful  of 
carbonate  of  soda,  and  a  very  delicious  drink  will  be 
formed.  The  color  may  be  improved  by  adding  a  very 
small  portion  of  cochineal  to  the  syrup  at  the  time  of 
boiling. 

236.  Ginger  Wine. 

Put  twelve  pounds  of  loaf-sugar  and  six  ounces  of  pow- 
dered ginger  into  six  gallons  of  water ;  let  it  boil  for  an 
hour,  then  beat  up  the  whites  of  half  a  dozen  eggs  with  a 
whisk,  and  mix  them  well  with  the  liquor.  When  quite 
cold  put  it  into  a  barrel,  with  six  lemons  cut  into  slices, 
and  a  cupful  of  yeast ;  let  it  work  for  three  days,  then 
put  in  the  bung.  In  a  week's  time  you  may  bottle  it,  and 
it  will  be  ready  for  immediate  use. 


FOR  THE 


MANUFACTURE  OF  CORDIALS, 


LIQUORS,  FiNCY  SYRUPS,  &C.  &C. 


IFTER  THE  ilOST  COiniON  AND  APPROVED  METHODS  NOW  U8EL   IN  THB 
DISTILLATION  OF  LIQUORS  AND  BEVERAGES,  DESIGNED  FOR  x'lIB 
SPECIAL  USE  OF  MANUFACTURERS,  DEALERS  IN  WINES 
AND    SPIRITS,  GROCERS,  TAVERN  KEEPERS 
AND    PRIVATE  FAMILIES. 


THE  SAME  BEING  ADAPTED  TO  THE  TEADE  OF  THE  rNITED 
STATES  ASTD  THE  CANADA8. 


BY 

PEOF.  CHRISTIAlSr  SCHULTZ, 

PBACnCAT  CTTEMIST  AND  riSTILUEB. 


OAKD 

Christian  Schultz,  author  of  the  Manual  for  the  Manufacture  of 

Cordials,  Syrups,  &c.,  begs  to  inform  dealers  and  others,  who  do  pot 
desire  to  trouble  themselves  with  manufacturing  their  Cordials,  &c., 
that  he  will  furnish  them  with  the  concentrated  extract  of  any  re- 
cipe in  this  book  at  a  low  price,  for  caslL 

Address  CHRISTIAN  SCHULTZ, 

Care  of  Dick  &  Fitzgerald, 

18  Ann  Street,  New  York 


INTRODUCTION. 


TO    THE  READER. 

The  Author  of  the  following  work,  in  presenting  it  as  a 
aseful  and  valuable  practical  Manual  to  Manufacturers,  Dis- 
tillers, arid  Dealers  in  Cordials,  Liquors,  etc.,  in  this  coun- 
try, thinks,  that  long  experience  as  a  practical  distiller  and 
vender  of  the  above  articles,  gives  him  strong  claims  to  the 
favorable  considerations  of  the  pubhc  at  large. 

A  close  and  uniform  practice  of  fifteen  years  in  Switzer- 
land, as  well  as  in  the  city  of  New  York;  a  thorough  ac- 
quaintance with  ^he  method  used  in  the  best  distilleries  in 
Paris  and  Bordeaux ;  and  manufacturing,  as  he  has  been, 
for  many  years  for  wholesale  houses  in  this  city,  he  flatters 
himself  that  in  this  Manual  he  has  furnished  all  the  facilities 
necessary,  the  recipes  used,  and  the  directions  required, 
for  the  best  preparations  of  the  most  celebrated  Cordials, 
Liquors,  Syrups,  etc.,  ever  yet  introduced.  The  book  con- 
tains the  easiest,  shortest,  and  the  most  economical  manner 
of  preparing  the  various  articles ;  the  style  is  concise  and 
clear,  so  that  it  can  be  readily  comprehended,  and  its  mat- 
ter, with  great  method  and  order,  is  alphabetically  arranged 
under  proper  heads  and  references.  Measures  and  weights 
referred  to  are  those  of  the  United  States. 

The  Author,  in  tliis  compendium,  did  not  deem  it  neces- 


92 


INTRODUCTION. 


sary  to  describe  the  raw  materials  generally  used  in  mace- 
rating and  distilling.  Such  a  description  would  only  un- 
necessarily enlarge  the  work,  thereby  increasing  the  price, 
with  but  little  or  no  advantage  to  the  reader.  A  Avell  in- 
formed and  practical  druggist  will  at  once  be  able  to 
understand,  and  properly  furnish,  the  articles  contained  in 
each  recipe. 

The  first  to  be  described  are  the  '•''Mamifacturing  Instru- 
ments^'' for  without  these  nothing  can  be  effected.  The 
arrangements  and  preparations  of  the  articles  described  in 
this  work,  do  not  contemplate  an  expensive  and  costly  ap- 
paratus, nevertheless  the  author  recommends  that  the  best 
materials  and  most  substantial  instruments  should  be  pro- 
vided, by  reason  of  their  durability,  and  the  certainty  of 
obtaining  in  its  perfection  a  good  product.  * 

The  instruments  deemed  indispensable  in  the  process  of 
distilling  are  as  follows : — first,  a  furnace ;  second,  two 
boilers  of  tinned  copper;  third,  a  copper  skimmer;  fourth, 
a  few  filter-bags,  filtering-holders,  and  a  percolator ;  fifth, 
tubs  and  pails  for  various  uses;  sixth,  measures  fi-om  one 
gallon  to  that  of  the  smallest ;  seventh,  weights  and  scales; 
eighth,  areometer;  ninth,  funnels;  tenth,  alcohol  lamps, 
with  tinned  dishes  for  different  colors  of  bottle  wax ; 
eleventh,  a  cork-press  and  syphon;  twelfth,  casks,  demi- 
johns, bottles. 

Those  who  Nvish  to  engage  in  this  business  on  a  large 
scale,  would  do  well  to  purchase  a  brass  mortar ;  one  of 
iron  would  often  change  the  color  of  the  material ;  one  of 
etone  is  required  for  the  preparation  of  syrup  of  orgeat. 
Sieves  must  also  be  provided  for  separating  the  coarse  pow- 
dered materials  from  the  fine,  and  a  large  knife  for  cutting 
and  preparing  roots,  etc.,  etc.,  for  the  poAvdered  state. 

Kecessary  PrejKirations. — There  should  always  be  on 
hand,  well  clarified  aa  hite  and  brown  sugar  syrups,  put  u{j 


INTRODUCTION. 


93 


m  well-corked  demijohns  and  labelled.  Clean  spirit,  or 
reolified  whiskey,  alcohol  of  95  per  cent.;  sugar  coloring 
for  brandies,  rum,  etc. ;  tincture  of  turmeric,  for  essence  ol 
peppermint;  tincture  of  cochineal  for  red  cordials.  All 
other  colors  prepared  when  wanted.  Flavoring  essences 
can  be  prepared  in  some  larger  quantity  when  wanted,  and 
put  up  in  bottles,  labelled  for  further  use. 

Fruit  syrups,  such  as  raspberry,  strawberry,  etc.,  are 
prepared  in  summer ;  others,  such  as  orgeat,  gum,  sarsapa- 
rilla,  etc.,  at  any  season. 

In  preparing  the  following  work,  the  author  has  had  in 
view  brevity  and  utility.  He  believes  that  such  a  Manual 
is  much  wanted  in  the  business  of  distillation,  and  has 
spared  no  pains,  which  thorough  experience  and  a  practical 
knowledge  of  the  subject  coidd  bring  to  his  aid.  It  con- 
tains four  hundred  improved  recipes  of  the  various  prep- 
arations now  known,  and  each  one  can  be  readily  referred 
to  from  the  excellent  alphabetical  arrangements  adopted. 

To  the  liberal  patronage  and  favorable  consideration  of 
his  friends  and  the  public  at  large,  he  most  respectfully 
submits  the  result  of  his  labors. 

New  York,  January  2,  1862. 


DESCRIPTION  OF  THE  APPARATUS 

USED  FOR  MANUFACTURING 
LIQUORS,  CORIDlJ^IL-S,  SYRXJI>S,  &co.,  Sco,, 

Together  with  some  ideas  on  Distillation,  Filtration  afia 
Clarification. 


The  first  and  most  important  is  the  furnace :  temporary- 
accommodations,  under  the  name  of  furnaces,  only  prolong 
the  operations  of  the  distiller,  and  render  his  products  very 
often  imperfect.  With  a  good  fire,  and  proper  apparatus^ 
work  can  be  accomplished  with  readiness  and  comparative 
ease  ;  whereas,  the  ordinary  measures  of  every  day's  ey 
peririKMits  often  fail  of  success. 


96 


DISTILLATION. 


The  portable  furnace  (l)  is  most  excellent  for  boilers  of 
from  5  to  10  gallons,  and  may  be  used  as  a  heating  or  cook- 
ing stove  for  families,  as  well  as  for  the  purposes  of  distil- 
lation. Coal  can  be  filled  in  without  moving  the  boiler,  it 
having  a  good  di-aught  of  air,  and  being  laid  out  with  fire- 
bricks, with  a  fall-grate  for  extinguishing  the  coal  after 
using.  The  above  can  be  obtained,  ready-made,  ojf  J. 
Murphy,  at  N"o.  256  Water  street,  complete  for  $5. 

The  C07iciirhit,  or  boiler  (2),  belonging  to  the  furnace, 
contains  10  gallons  of  liquid,  and  is  formed  of  tinned  cop- 
per— the  smaller  part  of  the  bottom  standing  on  the  fire- 
bricks, while  the  upper  bottom  covers  the  top  of  the  fur- 
nace. .  This  construction  enables  the  first  heat  of  the  coal 
to  give  its  whole  strength  on  the  under  bottom,  and  rising 
up  by  the  door,  continues  around  the  boiler,  between  the 
top  and  the  brick-work,  and  in  the  stove-pipe.  By.  this 
process,  time  and  coal  are  both  saved. 


2.  Distillation ' 


Consists  essentially  in  converting  a  liquid  into  vapor  in 
a  close  vessel,  by  means  of  heat,  and  then  conveying  the 
vapor  into  another  cool  vessel,  where  it  is  condensed  again 
into  a  liquid. 

To  accomplish  this,  the  liquids  are  placed  in  the  boiler 
(2),  and  when  heat  is  applied  to  the  boiler,  spirit  begins 
to  rise  in  vapor  at  176*^  (degrees),  and  water  is  converted 
into  vapor  at  212°  (degrees).    These  vapors  pass  from  thti 


DISTILLATION. 


97 


boiler  through  the  tub^  into  the  worm  (3),  and  in  passing 
through  the  worm,  become  condensed  by  the  cold.  The 
refrigerator,  or  worm-tub  (4),  must  be  kept  full,  by  a  con- 
stant stream  of  cold  water,  or  else  the  water  at  the  botto 
will  be  cold,  while  that  of  the  surface  will  be  very  ht- 
The  cold  water  is  supplied  at  5,  and  escapes  at  6. 

With  respect  to  the  practical  part  of  distilling,  we  shjv^ 
observe  that  the  heat  should^  in  all  cases,  he  as  gentle  and 
uniform  as  possible.  Accidents  may  be  effectually  pre- 
vented by  distilling  spirits  in  a  water  bath,  which,  if  suf- 
ficiently large,  will  perform  the  operation  with  all  the  difv- 
patch  requisite  for  the  most  extensive  business.  The 
vessel  in  which  the  distillation  is  effected  ought  to  be  im- 
mersed in  another  filled  with  water  up  to  the  neck.  The 
process  will  thus  be  managed  as  expeditiously  as  if  the 
vessel  were  placed  over  an  open  fire,  and  without  the  ap- 
prehension of  being  disappointed  by  having  your  spirits 
burned ;  nor  will  it  be  necessary  at  any  time  to  raise  the 
water  in  the  bath  to  a  boiling  heat.  By  looking  at  the  en- 
graving of  the  still,  you  will  see  what  we  mean.  The  inner 
boiler  or  concurhit,  marked  (2),  is  the  vessel  in  which  the 
liquids  to  be  distilled  are  put,  and  the  outer  boiler  or  bath 
(A)  is  the  vessel  that  should  be  filled  with  water.  This  is 
sometimes  called  a  Bain  Marie. 

The  cover  of  the  inner  boiler  must  be  well  luted,  that  is, 
closed  completely,  to  prevent  evaporation.  Take  a  lute, 
made  of  equal  proportions  of  flour,  whitening  and  salt,  mix- 
ed together  with  the  blade  of  a  knife,  and  diluted  with 
water;  spread  this  on  a  piece  of  rag,  and  close  all  the 
crevices. 

The  object  of  distillation  is  to  separate  one  substance 
from  others  Avith  which  it  may  be  mixed.    For  example, 
in  recipe  No.  1,  for  making  aqua  de  paradiso^  ox  paradise 
water^  7  pints  of  alcohol,  05  per  cent.,  and  20  pints  of 
5 


98 


FILTEATION. 


water,  ai-e  distilled  Avitli  a  quantity  of  cocoa  and  spice. 
Now,  as  the  alcohol  distils  at  176°,  and  water  at  212^,  it 
is  perfectly  apparent  that  the  7  pints  of  alcohol  will  all  dis- 
til from  off  the  water,  and  become  impregnated  with  the 
flavor  and  taste  of  the  cocoa  and  spices  before  the  water 
begins  to  distil. 

The  greater  the  surface  exposed,  and  the  less  the  height 
the  vapors  have  to  ascend,  the  more  rapidly  does  the  distil- 
lation proceed  ;  and  so  well  are  these  principles  under- 
stood by  the  Scotch  distillers,  that  they  do  not  take  more 
than  three  minutes  to  discharge  a  still  containing  fifty- 
gallons  of  fluid.  The  body  of  the  still  or  boiler  sh-ild 
never  be  filled  above  one-half,  sometimes  not  above  )ise- 
fourth,  to  prevent  the  possibility  of  boiling  or  spirting  (<ver. 

As  a  necessary  appendage  to  the  boiler,  furnace,  ifcc, 
a  copper  skimmer,  with  small  holes,  such  as  is  used  m 
kitchens,  should  be  provided. 

3.  On  Filtration. 

The  filtering  Apparatus  consists  of  a  long,  high  r.ar- 
row,  but  strong  table,  in  the  middle  of  which  are  cu'.  out 
round  holes  of  4  inches  diameter,  2  feet  distant  from  ?ach 
other. 

On  the  under  part  of  the  table  around  the  hole-  rire 
placed  4  hooks  equidistant  from  each  other,  for  hanginor  :p 
the  filtering-bags : 

For  filtering-bags,  cut  a  yard  of  Canton  flanne-  n 
three  square  pieces  as  exact  as  you  can  ;  double  one  ot  the 
square  pieces,  sew  it  on  one  side  and  let  the  other  reinam 
open,  so  that  you  form  a  triangle;  the  soft  or  cotton  sub- 
stance of  the  bag  must  form  the  inner  side,  v>  ith  brass 
rings  to  hang-  the  bag  to  the  table  sewed  on.  For  every 
hole  in  the  table  there  should  be  a  corres])ondent  filtering- 
bag  liung  up.    In  connection  with  tliis  ]»ri'(-GSS  there  musl 


HlI.TKATiON 


be  provided  as  many  pails  as  there  are  filterers  in  use ;  foi 
each  pail  there  must  be  apportioned  half  of  a  sheet  of  blot 
ting  paper,  prepared  as  follows :  rub  each  piece  of  paper 
in  your  hands  until  it  becomes  smooth  and  pliant,  as  near 
to  cloth  as  possfble ;  then  place  it  in  the  pail  with  a  little 
water,  constantly  beating  it  and  rubbing  it  together  with 
thf  hands  until  it  comes  to  the  consistency  of  a  soft  or 
pulpy  matter ;  afterward  more  water  should  be  added, 
continuing  the  process  of  beating  up  the  pulpy  substance 
similar  to  the  usual  mode  of  beating  up  eggs ;  the  pail 
must  then  be  filled,  and  the  contents  thrown  into  the  filterer. 
"When  the  water  has  run  through,  fill  up  again  so  as  to  keep 
the  filterer  full,  and  when  the  water  runs  clear  let  the 
whole  of  the  water  pass  through,  and  the  bag  is  prepared 
to  filter.  Place  a  fiv-egallon  demijohn  under  the  filterer, 
with  funnel,  fill  another  demijohn  with  the  liquor  to  be 


FILTKATIOJS . 


filtered  ;  lei  tno  mouth  of  it,  turned  down,  be  placed  (in 
the  hole  on  the  top  of  the  table)  in  the  bag,  so  that  the 
neck  of  the  demijohn  will  descend  one  inch  in  the  filtering- 
bag.  The  liquor  from  the  upper  demijohn  will  just  fill  the 
bag  to  the  neck,  the  product  of  which  will  run  clear,  pure 
and  bright  into  the  demijohn  below.  In  this  way  the 
distiller  can  employ  as  many  fiHerers  as  he  may  desire,  oi 
produce  as  many  different  liquois  as  are  wanted. 

Spirits  which  are  largely  loaded  with  essential  oils^  such 
as  those  of  anise-seed,  &c.,  usually  require  the  addition  of  a 
spoonful  or  two  of  magnesia  before  they  will  flow  quite 
clear. 

4.  To  Displace. 

The  kind  of  filtration  commonly  called  the  process  of 
displacement,  for  extracting  the  essence  from  roots,  herbs, 
seeds,  barks,  &c.,  is  to  be  effected  in  the  following  manner ; 
It  is  first  necessary  that  the  articles  to  be  acted  upon  should 
be  ground  in  a  drug-mill  to  the  condition  of  a  coarse  pow- 
der; then  weigh  each  powder  by  itself,  and  mix  them 
together  in  the  proportions  demanded  by  the  recipo,  and 
moisten  the  mass  thoroughly  with  alcohol,  allowing  it  to 
macerate^  for  twelve  hours  in  a  vessel  well  covered.  N^3xt 
you  require  a  hollow  instrument  of  cylindrical  form,  having 
one  end  shaped  like  a  funnel,  so  that  it  can  be  inserted  in 
the  neck  of  a  demijohn,  and  having  inside,  near  the  lower 
end,  a  partition  pieiced  with  numerous  small  holes,  like  the 
strainer  of  a  French  coffee-pot ;  in  the  absence  of  such  a 
partition,  soft  cotton,  or  any  insoluble  substance,  may  be 
substituted,  and  being  placed  in  the  inside  at  the  lower  end 

* ,  5.  Maceration  is  simply  the  immersing  of  certain  substances  in 
spirits  or  any  otlier  liquid,  for  a  given  length  of  time.  By  this  process 
the  strength  and  flavor  are  taken  from  the  roots,  seeds,  &c.,  and  imparted 
to  the  liquid.    To  macerate,  the  liquid  should  be  at  blood-heat. 


ON  CLARn  ICATION. 


101 


of  the  instvuraent,  will  answer  as  well  as  the  strainci  <  This 
instrument  is  called  a  percolator.  Having  let  the  ingre- 
clients  be  acted  upon,  macerate  for  the  time  we  have 
named — introduce  them  into  the  percolator,  and  slightlj 
press  them  upon  the  partition.  Any  portion  of  the  liquid 
used  in  the  maceration,  not  absorbed  by  the  powder, 
should  be  poured  upon  the  mass  in  the  instrument,  and 
allowed  to  percolate.  You  must  now  gradually  ])0ur  into 
the  percolator  sufficient  of  the  alcohol,  or  other  liquid  to  be 
filtered,  to  drive  before  it,  or  displace,  the  liquid  contained 
in  the  mass;  the  portion  introduced  must  in  like'  manner  be 
displaced  by  another  portion  ;  aiid  so  on,  till  you  obtain  tht 
required  quantity  of  filtered  liquor.  This  extract  is  called 
tincture.  In  case  the  liquor  which  first  passes  through, 
should  be  thick  and  turbid,  you  must  again  introduce  it 
into  the  instrument,  and  be  very  cireful  not  to  have  the 
powder  too  coarse  or  loosely  pressed,  or  it  will  permit  the 
liquid  to  pass  too  quickly,  and  on  the  other  hand  it  should 
not  be  too  fine  and  comj)act,  or  it  may  offer  an  unnecessary 
resistance.  Should  the  liquor  flow  too  rapidly,  you  must 
return  it  to  the  instrument,  and  close  it  beneath  for  a  time, 
and  thus  permit  the  finer  parts  of  the  powder  to  subside, 
and  cause  a  sjower  percolation.  If  you  have  sufficient 
time,  you  can  avoid  the  trouble  of  going  through  the  pro- 
cess of  displacement,  by  simply  macerating  the  articlei9 
for  two  weeks,  being  careful  to  stir  them  up  thoroughly 
onee  in  every  24  hours. 


6,  On  Clarification. 

On  the  whole,  clarification  is  preferable  for  syrups  to 
filtration.  They  need  only  be  beaten  i;p  while  oold  with  a 
little  white  of  egg,  and  then  heated  ,  y  scum  rises  which 
must  be  removed  as  soon  as  it  l)ecomcs  consistent,  and  the 


102        TO  CLARIFY  LOAF-SUGAH  AND  MAKE  SYKUP. 


skimming  continued  until  the  liquor  becomes  clear.  Any 
floating  portions  of  scum  that  may  have  escaped  notice, 
are  easily  removed  by  running  the  syrup  through  a  coarse 
flannel  strainer  whilst  hot, 

7.  To  Clarify  Loaf-Sugar  and  make  Syrup. 

Take  a  cojiper  pan,  and  put  into  it  your  sugar,  broken  iu 
small  pieces.  The  pan  should  be  sufficiently  large  to  al- 
low the  scum  to  rise  a  little  without  boiling  over.  One  pint 
of  water  to  every  two  pounds  of  sugar  may  be  added.  Beat 
up  the  whites  of  two  eggs  (if  you  are  clarifying  about  ten 
pounds  of  sugar,  or  mix  in  this  proportion),  until  it  is  very 
frothy,  and  then  mix  in  with  the  rest.  Xow  j^lace  the  pan 
on  the  fire,  and  have  ready  some  cold  water.  When  the 
mixture  beghis  to  boil  and  rise  to  the  top  of  the  pan, 
throw  in  a  little  of  the  water  to  prevent  tlie  sugar  running 
over. 

You  must  let  the  sugar  rise  three  times  before  com- 
mencing to  skim  it,  each  time  cooling  the  mixture  by  the 
cold  water  just  spoken  of.  The  fourth  time  tlie  sugar 
rses,  skira  it  completely,  and  drop  tiie  cold  v/aler  gently 
i'\  as  occasion  may  require,  continuing  to  take  the  scum* 
(which  is  rather  white),  until  no  more  comes  upon  the 
surface.  The  sugar  must  now  be  strained  through  a  fine 
sieve — one  made  of  cloth,  or  a  flannel  bag  will  do. 

In  order  to  make  clarified  sugar  extra  white,  you  must 
be  careful  to  get  the  very  best  loaf-sugar.  Break  it  up,  ns 
in  the  previous  case,  and  add  water  in  about  the  same  pro- 
portion, viz.,  a  pint  to  every  two  pounds,  or  two  pounds 
and  a  half.  Bent  up  well  a  couple  of  eggs  (supposing  ten 
pounds  of  sugar  are  being  clarified)  and  add  some  ivory 

*  'he  sourn  need  not  he  i.rirou-r  ^wfjy  v^V-  d  quantitf  ''s  nnllpffptj 
>t  can  be  clarified 


DEGREES  FOIi  COILING  SUGAR. 


10b 


hlacJc^  about  a  pound  ;  see  that  the  ivory-black  is  tliorouglily 
mixed  into  the  water.  The  mixture  should  now  be  made 
as  hot  as  possible,  but  without  being  allowed  to  boil.  If 
symptoms  of  boiling  and  rising  appear,  instantly  add  a 
drop  of  cold  water.  Having  thoroughly  melted  tlie  mix- 
ture, strain  as  before  through  a  fine  cloth,  or  flannel 
strainer.  The  syrup  need  not  be  heated  any  more,  but  it 
will  have  to  be  strained  three  or  four  times,  until  it  is 
^xtra  fine  and  clear. 

8.  On  Clarifying  Brown  or  Moist  Sugar. 

Here,  again,  take  care  the  pan  is  large  enough  to  allow 
uhe  syrup  to  rise  without  immediately  boiling  over.  Brown 
>ugar  does  not  require  so  much  water  as  loaf  A  quart 
vvill  be  sufticient  for  five  or  six  pounds  of  moist  sugar. 
Thoroughly  beat  up  one  egg  (the  yolk  had  better  be  omit 
ted,  as  it  will  only  rise  with  the  scum,  and  be  skimmed  off), 
and,  as  must  be  observed  in  the  case  of  loaf-sugar,  mix  the 
egg  in  with  the  water  before  pouring  it  on  the  sugar. 
N^ow,  get  about  one  pound  of  charcoal  (that  made  out  of 
tiedge  wood,  or  small  branches,  is  the  best) ;  beat  it  very 
fine,  and  stir  it  into  the  sugar.  As  it  boils,  skim  it,  as  in 
the  previous  case,  and  add  cold  water  to  prevent  it  run- 
ning over.  Now  commence  straining  it  through  a  pocket- 
shaped  strainer  of  cloth.  First  of  all  it  is  quite  bhick,  but 
the  straining  must  be  proceeded  with  until  the  mixture  is 
quite  clear.  If  you  pour  some  of  the  syrup  into  a  glass, 
you  will  soon  see  if  it  is  perfectly  clear  and  fine,  if  it  is 
not,  you  must  keep  on  straining. 

9.  On  the  Degrees  for  Boiling  Sugar. 

You  should  have  a  perfect  knowledge  of  the  degrees 
of  boiling  sugar  after  it»  has  been  clarified.   There  are  nine 


10:1: 


THE  LARGE  PEARL. 


csseDtial  2')oints,  or  degrees,  in  boiling  sngar.  They  are 
called  Sm-vll  Thread,  Large  Thread,  Little  Pearl, 
Large  Pearl,  The  Blow,  The  Feather,  The  Ball,  The 
Crack,  The  Caramel. 

10.  The  Small  Thread. 

The  sugar  being  clarified,  put  it  on  the  fire,  and  after 
boiling  a  few  moments,  gently  dip  the  top  of  your  fore- 
finger into  the  syrup,  and  apply  it  to  your  thumb,  when,  on 
separating  them  immediately,  the  sugar  forms  a  finethread, 
which  will  break  at  a  short  distance,  and  remain  as  a  drop 
on  the  finger  and  tliumb.  This  is  termed  the  Small 
Thread." 

11.  The  Large  Thread. 

Boil  a  little  longer,  and  again  dip  the  forefinger  into  the 
syrup,  and  apply  it  to  the  ball  of  the  thumb.  This  time  a 
soiueichat  longer  string  will  be  drawn.  This  is  termed 
the  "Large  Thread.'' 

12.  The  Little  Pearl. 

This  is  Avhen  you  se[)arate  the  thumb  and  finger,  and 
the  fine  thread  reaches,  without  breaking,  from  one  to  the 
other. 

13.  The  Large  Pearl. 

When  the  finger  and  thuml)  are  spread  as  far  as  possi- 
ble, without  the  thread  being  broken,  it  is  termed  the 
"  Large  Pearl.''  Another  sign,  also,  is  sometimes  sliown,  l}y 
the  boiling  syrup  exhibiting  bubbles  on  the  surface.  But 
this  should  be  considered  more  as  a  hint  than  as  a  rule  for 
guidance. 


THE  BALL. 


105 


14.  The  Blow. 

Continue  b(^ling  the  syrup.  Take  your  skimmer  and 
dip  it  into  tlie  sugar,  then  shake  it  over  tlie  pan,  liold  it 
before  you,  and  blow  through  the  holies.  If  you  perceive 
small  bubbles,  or  little  sparkling  bladders,  on  the  other 
side  of  the  skimmer,  these  are  signs  that  you  have  pro- 
duced what  is  called  the  "  Blow." 

15.  The  Feather, 

When  you  have  boiled  the  mixture  a  little  more,  and 
again  dipped  the  skimmer  into  it,  and  after  shaking  it, 
find,  upon  blowing  through  the  holes,  that  bubbles  are  pro- 
duced in  much  greater  quantities,  then  you  may  be  sure 
the  "  Feather"  has  been  made.  Another  sign,  after  dip- 
ping the  skimmer,  is  to  shake  it  extra  hard,  in  order  to  get 
off  the  sugar ;  if  it  has  acquired  this  degree,  you  will  see 
the  melted  sugar  hanging  from  the  skimmer  like  silk  or 
flying  flax ;  whence  it  is  termed  by  the  French  d  la  grande 
plume, 

16.  The  Ball. 

To  know  when  the  "Ball"  has  been  acquired,  you  - 
must  first  dip  the  forefinger  into  a  basin  of  cold  water ;  - 
now  apply  your  finger  to  the  syrup,  taking  up  a  little  on 
the  tip ;  then  quickly  dip  it  into  the  water  again.    If  upon 
rolling  the  sugar  with  the  thumb,  you  can  make  it  into 
a  small  ball,  you  may  be  sure  that  vdiat  is  termed  the 
"  Small  Ball"  has  been  produced.    When  you  can  make  a 
larger  and  harder  bail,  which  you  could  not  bite  without 
its  adhering  unpleasantly  to  the  teeth,  you  may  be  satisfied 
that  it  is  the  "  Large  Ball." 
5* 


106 


THE  CARAMEL. 


17.  The  Crack. 

Boil  the  syrup  a  very  little  more,  dip  the  finger  iuto  the 
sugar,  and  if,  upon  taking  it  out,  the  sugar iTdhering  to  the 
finger  breaks  with  a  slight  noise,  and  will  not  stick  to  the 
teeth  when  bitten,  the  Crack"  has  been  produced.  Now 
boil  the  syrup  up  again,  dip  the  finger  into  the  cold  water, 
then  into  the  syrup,  and  as  quickly  into  the  water  again. 
If  the  sugar  breaks  short  and  brittle  upon  doing  this,  it  is 
the  "  Great  Crack." 

You  cannot  be  too  careful  when  the  boiling  syrup  is  at 
this  degree,  because  it  rapidly  passes  to  what  is  termed  the 
"  Caramel."  Be  quick  and  cautious,  as  an  additional  stir 
of  the  fire,  or  one  minute's  delay,  may  cause  the  syrup  to 
be  scorched  beyond  cure. 

18.  TheCara,mel. 

When  the  sugar  has  been  boiled  to  the  "  Crack,"  as  just 
stated,  it  quickly  changes  to  the  next  degree.  Tlie  syrup 
rapidly  loses  its  whiteness,  and  begins  to  be  slightly  color- 
ed. You  must  now  add  to  the  syrup  a  few  drops  of  lemon 
acid  or  juice,  to prev^ent  its  graining,  A  little  vinegar  or 
a  few  drops  of  pyroligneous  acid,  will  produce  the  desired 
eflect. 

Dropping  the  acid  in  is  termed  greasing  it.  Having 
given  the  syrup  another  slight  boil,  so  as  to  assume  a  yel- 
low color,  take  the  pan  from  the  fire  and  place  it  in  a  dish 
of  cold  water,  two  or  three  inches  deep.  This  will  prevent 
burning ;  a  circumstance  most  to  be  feared  in  this  process. 

Unless  care  be  used,  it  would  soon  turn  from  yellow  to 
brown,  and  then  to  black.  Especially  be  careful  not  to  use 
too  much  acid  or  lemon-juice,  for  this  will  spoil  the  syrup, 
and  probably  produce  the  very  graining  you  are  trying  to 
avoid.    A  small  jMcce  of  butter  put  into  the  pan  will  pre- 


WEIGHTS  AND  MEASURES. 


107 


vent  the  syrup  from  rising  over  the  sides,  and  will  grease 
or  smooth  it,  and  thus  act  like  the  acid  in  keeping  it  from 
graining.  A  little  cream  of  tartar  also  on  the  point  of  a 
knife,  will  prevent  it  from  candying.  All  this  time  a  good 
red  fire  (not  a  blaze)  should  be  kept  up  underneath.  A 
small  piece  of  wet  rag  or  flannel  Avill  keep  the  top  edges 
of  the  pan  from  crusting  with  sugar,  which  might  soon  cake 
up  and  burn. 

When  boiling  sugar,  it  is  a  good  plan  to  keep  the  top 
somewhat  covered  after  it  has  begun  to  boil,  and  before  the 
syrup  has  been  boiled  to  the  "  Crack."  The  steam  by  this 
plan  is  kept  within ;  the  sides  are  moistened,  and  no  crust 
is  formed.* 

With  regard  to  the  ninth  degree  of  boiling  sugar,  the 
"  Caramel,"  the  name  is  derived  from  a  Count  Albufage 
Caramel,  of  Nismes,  who  discovered  this  stage  of  boiling. 

19.  Measures  of  the  United  States.  (DistiUed  Water.) 

1  gallon  =  8  pounds  =  2  halves, 
i    do.    =4    do.     =  2  quarts. 
1  quart  =2    do.    =2  pints. 
1  pint     =  1    do.     =  4  gills. 
1  pint     =1    do.    =2  gills. 

A  large  and  a  small  pair  of  scales  must  be  provided; 
the  large  for  weighing  sugar,  &c.,  the  smaller  for  drugs, 
<fec.,  &G. 

*  If  at  any  time  you  boil  the  syrup  a  little  too  much,  or  produce  a 
degree  beyoud  what  you  wish  for,  pour  in  a  little  water  and  boil  it  up 
again.  Sugar  that  has  been  boiling  too  often  loses  many  of  its  good 
qualities.  Some  sugars  are  not  well  adapted  for  boiling  to  the  degrees, 
and  no  rules  laid  down  would  enable  the  practitioner  to  know  wlien  the 
"  Crack"  is  near.  Great  care  must,  therefore,  be  used;  and  nothing  but 
practice  will  enable  you  to  be  uniformly  successful.  It  is  an  old  axiom 
with  confectioners  and  dealers  in  syrup,  that  "  there  are  twenty  ways  to 
grease  syrup,  but  none  to  make  it  grain  when  it  is  greasy." 


108 


WEIGHTS  AND  MEASURES. 


20.  The  "Weights  are  as  follows. 

1  pound  =16  ounces. 
^  do.     =8  do. 
J.  do.     ==  4  do. 
1  ounce   =   8  drachms. 
1  drachm  =  GO  grams. 

All  other  articles  and  utensils,  such  as  mortars,  mills 
funnels,  demijohns,  casks,  bottles,  labels,  pumps,  areome- 
ters, bung-hammers,  bung-bores,  boxes,  cases,  hammer  and 
nails,  and  syphon,  must  be  supplied,  as  necessary  to  the 
operations  of  distilling  and  preparing  liquors,  syrups, 
cordials,  &c.,  &c. 


RECIPES  FOR  TEN  GALLONS  EACH 

rOK  THE  INDEX  SEE  PAGE  235. 


21.    Aqua  del  Paradise.    (Water  of  Paradise.) 

40|  ounces  of  roast  and  ground  cocoa. 
^3  ground  cardamom  seeds. 

6|       do.      ground  Ceylon  cinnamon. 
Y  pints  of  alcoliol,  95  per  cent. 
20    do.  water. 

Distil  the  Y  pints  of  alcohol  from  off  the  water  and  mix 
the  1  pints  of  flavored  alcohol  with  20  pints  of  alcohol,  95 
per  cent.,  then  add  slowly  53  pints  of  fine  white  simple 
syrup.    (See  Simply  or  Plain  Syrup,  No.  V.) 

Filter  it  if  necessary.    Color  white. 

22.    AqTiaDivina.    (Divine  Water.) 

6|  otmces  of  ground  Ceylon  cinnamon. 

6|  do.  gum  myrrh. 

26|         do.  roasted  cacao  carac. 

1  pints  of  alcohol,  95  per  cent. 

20    do.  water. 

Distil  the  7  pints  of  alcohol  from  oiT  the  water,  and  nu... 
the  7  pints  of  flavored  alcohol  with  20  pints  of  alcohol  96 
per  cent.,  then  add  alowly  53  pints  of  fine  white  plain 
gyrup.    (See  Plain  Syrup^  N o.  7.) 

Filter  if  necessary.    C«;!()r  white. 


tlO  RECIPES  FOE  TEN  GALLONS  EACH. 

23,  Aqua  Persicana.  (Persicot  Water.) 

6|  ounces  of  ground  common  cinnamon. 
6^  pounds  of  ground  peach-kernels. 

1  pints  of  alcohol. 
20  pints  of  water. 

Distil  the  7  pints  of  alcohol  from  off  the  water,  and  mix 
the  7  pints  of  flavored  alcohol  with  20  pints  of  alcohol,  95 
per  cent.,  and  14  drops  of  otto  of  roses,  then  add  slowly  53 
pints  of  fine  white  plain  syrup.    (See  Plain  Syrup^  No.  7.) 

Filter  if  necessary.    Color  w^hite. 

24.  Aqua  Romana.   (Water  of  Rome.) 

6|  ounces  of  ground  Ceylon  cinnamon. 
6|     do.  do.    aromatic  calamus-root. 

3f     do.  do.  nutmegs. 

7  pints  of  alcohol. 
20    do.  water. 

Distil  the  7  pints  of  alcohol  from  off  the  water,  and  mix 
the  7  pints  of  flavored  alcohol  with  20  pints  of  alcohol,  95 
per  cent.,  then  add  slowly  53  pints  of  fine  white  plain 
sugar  syrup.    (See  Plain  Syrup^  No.  7.) 

Filter  if  necessary.    Color,  white. 

25.  Ale,  Table. 

2  gallons  of  ground  malt. 

6      do.      water,  at  142°  (degrees)  heat. 

Well  stirred  together ;  and  let  it  stand  for  1^  hour, 
draw  off  the  liquid  as  much  as  possible ;  repeat  the  same 
operation  with  3  gallons  more  of  the  same  warm  water, 
and  the  same  standhig.  Draw  off  the  liquor  again,  and 
repeat  the  third  time  with  3  gallons  more,  as  before ;  mix 
tlie  liquors  together,  boil  tliem  witii  two  ounces  of  hops. 


AMOUR  SANS  FIN. 


Ill 


Ck^ify  the  whole  with  the  white  of  an  egg,  filter  wliiie 
hot ;  cool  it  as  quickly  as  possible,  stir  in  J  lb.  of  yeast,  and 
iet  it  ferment. 

26.  Ale,  White  Devonshire. 

2  gallons  of  ground  malt  (barley). 

•^Ib.  of  hops. 

2  lbs.  of  Grout's  extract. 

f  lb.  of  yeast. 

12  gallons  of  water,  at  142°  (degrees)  heat. 
Manipulation  as  for  table  ale. 

Grout's  extract  is  made  by  mixing  the  malt  (ground) 
with  2  lbs.  of  water,  filling  in  a  bottle  covered,  and  letting 
it  stand  in  a  warm  place  until  the  fermentation  has  evapo- 
rated. The  mixture  to  be  of  the  consistence  of  an  extract. 
After  the  fermentation  is  complete,  and  the  ale  settled, 
it  is  to  be  put  in  bottles  and  tied  up. 

27.  Alkermes  de  Florence. 

3f  drachms  of  essence  of  vanilla. 
23  drops  of  otto  of  roses. 

Dissolved  in  27  pints  of  alcohol,  95  per  cent. ;  then  boil 
for  five  minutes  13^  lbs.  of  figs,  cut  fine,  in  53  pints  of 
fine  plain  white  syrup  (see  No.  7),  and  add  the  syrup  to 
the  alcohol. 

V        Filter.    Color  rose  with  cochineal.    (See  'No.  93.) 

28.    Amour  Sans  Fin.   (Love  without  end.) 

36  drops  of  otto  of  roses. 
81  do.  oil  of  Neroly. 
108      do.    oil  of  cloves. 

Dissolved  in  27  pints  of  alcohol,  95  percent.  ;  add  slowly 
53  pints  of  fine  plain  white  syrup.    (See  No.  7.) 
Filter.    Color  rose  with  cochineal.    (See  No.  93.) 


312 


EECIPES  FOR  TE-V  GALLONS  EACH. 


29.  Angelica  Brandy. 

4  ounces  of  pimpinella  root. 
12     do.      angelica  do. 

2  do.      lavender  flowers. 

Ground  and  made  a  tincture,  with  one  quart  of  alcohol, 
95  per  cent. ;  add  the  tincture  to  4  gallons  of  the  alcohol, 
and  6  gallons  of  water. 

Filter.  Color  pale  broAvn  with  sugar-color.  (See  No.  88.) 

30.  Anise-seed  Brandy. 

2|  drachms  of  oil  of  anise-seed. 

•i-       do.        do.     star  anise-seed.  • 

Dissolved  in  4i  gallons  of  alcohol,  95  per  cent. ;  then  add 
3  of  a  gallon  of  fine  white  plain  syrup  (see  No.  7),  mixed 
with  5  gallons  of  water. 

Filter.    Color  white. 

31.  Anise-seed  Cordial. 

3  drachms  of  oil  of  anise  seed. 

Dissolved  in  2f  gallons  of  alcohol,  95  per  cent. ;  then 
add  2i  gallons  of  fine  white  syrup  (see  No.  7),  mixed 
with  4f  gallons  of  water. 

Filter.    Color  white. 

32.  Anisette  de  Bordeaux. 

2ilbs.  of  ground  anise-seed. 

2\  ounces  of  ground  coriander-seed. 

7       do.  do.    Ceylon  cinniimon. 

7  pints  of  alcohol,  95  per  cent. 

20    do.  water. 

Distil  the  7  pints  of  alcohol  from  ofl"  the  Avater,  and  mix 
the  7  pints  of  flavored  alcohol  with  20  pints  of  alcohol,  95 


ANISETTE  FAUSSE. 


113 


per  cent. ;  then  add  slowly  53  pints  of  fine  white  phiin 
syrup.    (See  No.  7.) 

Filter,  if  necessary.    Color  white. 

33,  Anisette  d'HoUande. 

54  ounces  of  ground  anise-seed. 
27    do.  do.    star  anise-seed. 

7  pints  of  alcohol,  95  per  cent. 
20    do.  water. 

Distil  the  7  pints  of  alcohol  from  off  the  water,  and  mix 
the  7  pints  of  flavored  alcohol  with  26  pints  of  alcohol,  95 
per  cent. ;  then  add  slowly  47  pints  of  fine  white  plain 
syrup.    (See  No.  7.) 

Filter.    Color  white. 

34.  Anisette  de  Martinique. 

64  ounces  of  ground  anise-seed. 

131    ("lo.  do.    star  anise-seed. 

7  pints  of  alcohol,  95  per  cent. 

20    do.  water. 
-  Distil  the  7  pints  of  alcohol  from  off  the  water,  and  mix 
the  7  pints  of  flavored  alcohol  with  20  pints  of  alcohol,  95 
per  cent ;  then  add  slowly  53  pints  of  fine  white  plain 
syrup.    (See  Xo.  7.) 

Filter,  if  necessary.    Color  white. 

35.  Anisette  Fansse.  (imitaiioD) 

26^  ounces  of  ground  anise-seed. 
17^    do.  do.    star  anise-seed. 

4^      do.  do.  coriander-seed. 

41  ounces  of  ground  fennel-seed. 
47^  pints  of  alcohol  95  per  cent. 
27      do.  water. 


lU 


RECIPES  FOE  TEN  GALLONS  EACH. 


Distil  the  47^  pints  of  alcohol  from  off  the  water,  aud 
mix  the  47^  pints  flavored  alcohol  with  32|  pints  of  fine 
white  plain  syrup.    (See  No.  V.) 

Filter  if  necessary.    Color  white. 

36.  Arrack. 

21i  pints  of  fine  Batavia  arrack. 
58|    do.      pure  4th  proof  rice  spirit. 
^  ounce  oil  of  cocoa  nuts. 
Filter.    Color  white. 

37.  Beaume  Hnmain.  (Balsam  of  Man.) 

23  drops  of  oil  of  roses. 
54    do.       do.  cinnamon. 
162  do.       do.  cedrat. 
54    do.       do.  mace. 

Dissolved  in  27  pints  of  alcohol,  95  per  cent.,  then  add 
53  pints  of  fine  white  plain  syrup.    (See  No.  7.) 
Filter.    Color  white. 

38.  Bishop. 

100  grains  of  ground  nutmegs. 

60     do.         do.     white  pepper. 
1}  ounce  of  cardamom  seed. 
1|       do.  mace. 

20  pints  of  syrup  (plain  white,  see  No.  7). 
60     do.    claret  wine. 

Mixed  and  boiled  together  for  1  minute.  Filtered. 

39.  Bishop  Extract. 

101  lbs.  of  ground  orange  peel. 

21  do.  cinnamon. 
21       do.  cardamom. 

10  gallons  of  alcohol,  95  per  cent. 


MiniiiES,  i:NGLISII. 


115 


Macerate  for  1  i  days  (see  'No.  5)  ;  press,  filter,  color 
red  with  cochineal.    (See  No.  93.) 

40.  Bitters,  Aromatic. 

2|  lbs.  of  ground  dried  small  orange  apples. 

1  lb.  do.  orange  peel. 

2  ounces       do.  calamus  root. 

2   do.  do.  pimi)inella  root. 

1  do.  do.  cut  hops. 

Macerate  for  14  days  with  10  gallons  of  spirit  at  45  per 
cent,  (see  No.  5) ;  press  out  the  dregs,  add  2|  pints  of  brown 
sugar  syrup.    (See  Brown  Syrup^  No.  8.) 
V   Filter.    Color  dark  brown  with  coloring.    (See  No.  88.) 

41.    Bitter  Danziger  Drops.  (See  No.  144.) 

2  ounces  of  groiuid  centaurium. 

3  do.  do.     angelica  root. 
31  drachms  of  aloes. 

1  ounce  of  myrrh. 

2  do.     cassia  flowers. 
2i    do.  ginger. 

\\    do.  nutmegs. 

2      do.      galanga  root.^ 

f      do.     gentian  do. 

\\    do.  wormwood. 

f      do.      agaric,  all  coarse  powdered. 

Macerate  for  14  days  with  10  gallons  of  spirit  at  45  per 
?ent.  proof  (see  No.  5) ;  press  out  the  dregs,  filter,  color 
lark  brown  with  coloring.    (See  No.  88.) 

42,  Bitters,  English. 

f  lb.  of  lemon  peels. 

61  ounces  of  orange  peels. 

64       do      small  oranf^e  apples. 


116 


RECIPES  FOR  TEN  GALLONS  EACH. 


1^  ounce  of  calamus  root. 


do. 

angelica  root. 

H 

do. 

galanga  root. 

do. 

quassia  wood. 

k 

do. 

gentian  root. 

3  drachms  of  nutmegs. 

3 

do. 

cloves. 

Ground  to  coarse  powder  ;  macerate  with  4-^  gallons  of 
alcohol,  95  per  cent.,  for  two  weeks,  or  displace  (see  Nos. 
4  and  5) ;  add  4^  lbs.  of  brown  sugar,  boiled,  and  clarified 
with  51  gallons  of  pure  water  (see  No.  6)  ;  color  it  with 
1^  ounces  of  sugar  coloring,  dark  brown.  (See  Xo.  88.) 
FUter. 

43.  Bitters,  Essence. 

lb.  of  orange  peel. 
1|  lb.  of  orange  apples. 
11  lb.  of  gentian  root. 
1|  lb.  of  lemon  peel. 

Ground  to  coarse  powder;  macerate  or  displace  with  7^ 
gallons  of  alcohol,  95  per  cent.,  mixed  with  2|  gallons  of 
water.    Filter.    (See  Xos.  3,  4  and  5.) 

44,  Bitters,  Hamburg. 

2  ounces  of  agaric. 


5 

do. 

cinnamon. 

4 

.  do. 

cassia  buds. 

2 

do. 

grains  of  paradise. 

3 

do. 

quassia  wood. 

3 
4 

do. 

cardamom  seed. 

3 

do. 

gentian  root. 

3 

do. 

orange  apples,  dried. 

H 

do. 

orange  peel. 

Ground  to  coarse  |)o\vder  ;  macerate  with  4-i  gallons  of 


BlTTERSj  STOMACH. 


117 


alcohol,  95  per  cent,  (see  No.  5),  mixed  with  53  gallons  of 
water ;  add  2  ^  ounces  of  acetic  aether. 
Color  brown.    (See  No.  88.) 

45.  Bitters,  Orange. 

0  lbs.  of  orange  peel,  macerate  them  for  24  hours  with 
1  gallon  of  water,  cut  the  yellow  part  of  the  peul  from  off 
the  white,  and  chop  it  fine  ;  macerate  with  4f  gallons  of 
alcohol,  95  per  cent,  for  two  weeks,  or  displace  (see  Nos. 
4  and  5) ;  then  add  a  syrup  made  of  4|  gallon^^  of  water 
and  16  lbs.  of  sugar. 

Filter.    (See  No.  3.) 

46.  Bitters,  Spanish. 

5  ounces  of  polypody. 

6  do.  calamus-root. 
8      do.       orris  root. 

21  do.  coriander-seed. 

1  do.  centaurium. 
H  do.  orange  peel. 

2  do.  German  camomile  flower. 

Ground  to  coarse  powder ;  macerate  with  4f  gallons  of 
alcohol,  95  per  cent,  (see  No.  5)  ;  then  add  5^  gallonsi  of 
water,  and  1^  ounce  of  sugar. 

Filter.    Color  brown.    (See  No.  88.) 

47.  Bitters,  Stomach. 

i  lb.  of  cardamom  seed. 

I    do.  nutmegs. 

\    do.    grains  of  Paradise. 

i    do.  cinnamon. 

^    do.  cloves. 

^    do.  ginger. 


lis 


RECIPES  FOR  TEJSI   UALLv^xNb  CH. 


J  lb.  of  galanga. 
I    do.  orange  peel. 

I  do.  lemon  peel. 

Ground  to  coarse  iDOwder;  macerate  witi  t^  gallons  oi 
alcohol,  95  per  cent,  (see  Xo.  5) ;  then  add  a  syni^-^  made  ♦» 
4|  gallons  of  water,  and  12  lbs.  of  sugar.    (See  7.) 

Filter.    (See  No.  3.) 

48.  Bitters,  Stoughton. 

8  lbs.  of  gentian  root. 
6    do.    orange  peel. 

II  do.    snake  root  (Yu'ginia). 
^    do.    American  saffron. 

J '  do.    red  saunders  wood. 

Ground  to  coarse  powder ;  displace  with  10  gallons  ot 
4th  proof  spirit.    (See  No.  4.) 

49.  Brandy,  Angelica. 

1^  lb.  of  angelica  root. 

2-\  ounces  of  cinnamon. 

1\     do.       lavender  flowers. 

11     do.  liquorice-root. 

Ground  to  coarse  powder;  then  add  to  10  gallons  ol 
proof  spirit  and  6  lbs.  of  rectifier's  charcoal.  Distil  over 
to  50  per  cent. ;  then  mix  3  pints  of  Avhite  plain  syrup  (see 
No.  T),  and  so  much  of  water  as  to  get  10  gallons  in  the 
whole. 

50.  Brandy,  Anise-seed. 

3  lbs.  of  anise-seed. 

2  ozs.  of  caraway  seed. 

3  ozs.  of  orris-root. 

Ground  to  a  coarse  powder;  then  add  to  10  gallons  ol 


BliANDY,  CAKMINATIVE. 


119 


proof  spirit  and  6  lbs.  of  rectifier's  charcoal.  Distil  over 
to  50  per  cent. ;  then  mix  3  pints  of  white  plain  syrup  (see 
No.  7),  and  as  much  water  as  to  get  10  gallons. 

51.  Brandy,  Blackberry. 

^  ounce  of  cinnamon. 
I    do.  cloves. 
\    do.  mace. 
\    do.  cardamom. 

Ground  to  a  coarse  powder ;  add  to  1 6  lbs.  of  black 
berries,  mashed,  and  5  gallons  of  alcohol,  95  per  cent. 
Macerate  for  two  weeks  (see  No.  5) ;  press  it ;  then  add 
10  lbs.  of  sugar,  dissolved  in  3f  gallons  of  water.  Filter 
(see  No.  3). 

52.  Brandy,  British. 

1  ounce  of  catechu, 
i  drachm  of  "v  anilla,  finely  powdered. 
Add  1  gallon  of  fine  good  Cognac  and  9  gallons  of  pure 
proof  spirit.    Color  pale  or  dark  (see  Xo.  88.) 

53.  Brandy,  Calamus. 

^  drachm  of  oil  of  lemon. 
^  ounce  of  oil  of  calamus. 
5  drops  of  oil  of  coriander. 

Dissolve  in  4f  gallons  of  alcohol,  95  per  cent. ;  then  add 
5  gallons  of  water,  and  \  gallon  white  plain  syrup  (see  No. 
7).  Flesh-color  with  tincture  of  safii'on  and  cochineal  (seo 
Nos.  91  and  93). 

54.  Brandy,  Carminative. 

1^  drachms  of  oil  of  calamus. 
16  drops  of  oil  of  anise-seed. 
32    do.        do.  orantje. 


120 


jrecipp:s  fur  ten  gallons  each. 


16  tlrops  of  oil  of  coriander. 
1 6    do.         do.    lemon  balm- 
Dissolve  in  43  gallons  of  alcohol,  95  per  cent. ;  then  add 

5  gallons  of  water  and  \  gallon  white  plain  syrup  (see  No. 

7).    Color  yellow  (see  No.  91). 

55.  Brandy,  Caraway. 

^  ounce  of  oil  of  caraway-seed. 
30  drops  of  "oil  of  anise-seed. 
5  drops  of  oil  of  coriander-seed. 

Dissolved  in  4f  gallons  of  alcohol,  95  per  cent. ;  then 
add  5  gallons  of  water  and  {  gallon  of  white  plain  syrup 
(see  No.  7). 

56.  Brandy,  Cherry. 

16  lbs.  of  black  cherries,  mashed  with  the  stones. 
5  gallons  of  alcohol,  95  per  cent. 

Macerate  for  two  weeks  (see  No.  5) ;  press  it ;  then  add 
10  lbs.  of  sugar,  dissolved  in  3f  gallons  of  water.  Filter 
(see  No.  3). 

57.  Brandy,  Cinnamon. 

^  ounce  of  oil  of  cinnamon. 
32  drops  of  oil  of  cassia-buds. 
32    do.       oil  of  cloves. 

Dissolve  in  4 1  gallons  of  alcohol,  95  per  cent. ;  then  add 
43  gallons  of  water  and  i  gallon  of  white  plain  syrup  (see 
No.  V).    Color  brown  (see  No.  88). 

58.  Brandy,  Cloves. 

4i  drachms  of  oil  of  cloves. 
■1  drachm  of  oil  of  cinnamon. 

Dissolve  in  4^  gallons  of  alcohol,  95  per  cent. ;  then  add 
43  gallons  of  water  and  i  gallon  of  white  plain  syrup  (see 
No.  V).    Color  dark-brown  (see  No.  88). 


BRANDY,  GKUNKWALD. 


121 


59.  Brandy,  Domestic 

50  drops  of  oil  of  Cognac. 

3  drachms  of  orris-root  powder. 

1  drachm  of  finely-cut  vanilla. 

Macerate  in  4  ounces  of  alcohol,  95  per  cent.,  in  a  warm 
place,  for  24  hours  (see  No.  5) ;  filter,  and  then  add  to  it 
9 J  gallons  of  fourth-proof  spirit  (purest  quality),  and  1^ 
pints  of  white  plain  syrup  (see  No.  1).  Color  pale  or  dark 
with  coloring  (see  No.  88). 

60.  Brandy,  French. 

1  gallon  of  genuine  Otard  brandy. 
8|  gallons  of  fourth-proof  spirit  (pure). 
I  gallon  of  pure  white  plain  syrup  (see  No.  1).  Color 
dark  or  pale  with  coloring  (see  No.  88). 

61.  Brandy,  Ginger. 

A  lb.  of  white  ginger,  cut  and  washed. 

1^  lbs.  of  sugar,  boiled  for  ten  minutes  with  3  gallons 
of  water  ;  strain ;  then  add  7  gallons  of  fourth-proof  spirit. 
Color  pale  yellow  (see  No.  91). 

62.  Brandy,  G-rnnewald, 
I  lb.  of  orange  peel. 
^  lb.  of  centaurium. 
1  oz.  of  ginger. 
1^  oz.  of  calamus-root. 
11^    do.    blessed  thistle. 
1  oz.  of  wormwood. 
*    do.  trefolii. 
1^  drachm  of  oil  of  cloves. 
1^      do.       oil  of  cinnamon. 
I        do.       oil  of  peppermint. 
4f  gallons  of  alcohol,  95  per  cent. 
6 


122  KECIPES  FOR  TEN  GALLONS  EACIT. 

Macerate  for  24  hours  (see  No.  5) ;  then  add  to  the 
strained  and  filtered  tincture  a  syrup  made  of  f  gallon  of 
white  plain  syrup  (see  No.  V),  dissolved  in  4^  gallons  of 
water.    Color  brown.    (See  No.  88.) 

63.  Brandy,  Imperial  Peach. 

4|  ozs.  of  powdered  bitter  almonds. 
3f  gallons  of  alcohol,  95  per  cent. 
5}  gallons  water. 

]Mix  together,  and  macerate  for  24  hours  (see  No.  5  j ; 
then  add  a  strained  syrup,  made  of  3^  lbs.  of  sugar;  1  pint 
of  peach  jelly ;  2^  ozs.  preserved  ginger ;  1  lemon,  cut  in 
slices  ;  1  drachm  of  grated  nutmegs ;  1  drachm  of  allspice, 
in  powder,  and  5  pints  of  water,  boiled  for  two  minutes. 
Mix  the  whole,  and  filter. 

64.  Brandy,  Juniper. 

9  drachms  of  best  oil  of  juniper,  dissolved  in 
4f  gallons  of  alcohol,  95  per  cent. ;  then  add  6  lbs.  ot 
sugar,  dissolved  in  4|  gallons  of  water.  Filter. 

65.  Brandy,  Mint. 

i  ounce  of  oil  of  spearmmt. 

30  drops  of  oil  of  peppermint.  , 

3    drops  of  oil  of  bergamot. 

Dissolve  in  4^  gallons  of  alcohol  95  per  cent.,  then  add 
3  lbs.  of  sugar  dissolved  in  5^^  cjallons  of  water. 

Color  green  w'th  indigo  and  saffron  tincture.  (See  Na 
90.) 

66.  Brandy,  Orange 

4|  drachms  of  oil  of  orange. 
3  drops  of  oil  of  nerf^ly. 


BRANDY  SriCE. 


123 


Dissolve  in  45  gallons  of  alcohol  95  per  cent.,  then  add 
2^  lbs.  of  sugar  dissolved  in  51  gallons  of  water. 
Filter.    (See  No.  3.) 

67.  Brandy,  Peach, 

18  lbs.  of  peaches  mashed  with  the  stones,  macerate  them 
for  24  hours  with  4f  gallons  of  alcohol,  95  per  cent,  (see 
No.  5),  and  4  gallons  of  water. 

Strain,  press,  and  filter ;  add  5  pints  of  white  plain  syrup. 
(See  No.  1.) 

Color  dark  yellow  with  coloring.    (See  No.  88.) 

68.  Brandy,  Peppermint. 

^  ounce  of  oil  of  pepi^ermint  (English). 
Dissolve  in  4f  gallons  of  alcohol,  95  per  cent.,  then  add 
4f  lbs.  of  sugar  dissolved  in  5  gallons  of  water. 
Filter.    (See  No.  3.) 

69.  Brandy,  Raspberry. 

4  gallons  of  raspberry  juice,  4f  gallons  of  alcohol,  95 
per  cent.,  macerate  for  2  days  (see  No.  5),  then  add  li 
gallon  of  white  plain  syrup  (see  No.  7).  Filter. 


70.  Brandy,  Spice. 

2^  ounces  of  cinnamon. 
I       do.  cloves, 
f       do.  cardamom. 
1       do.       galanga  root. 
1       do.  ginger. 

Ground  to  a  coarse  powder ;  macerate  it  for  a  week  with 
10  gallons  of  good  French  brandy.    (See  No.  5).  Filter. 


KECITES  FOR  TEN  G>    LOXS  EACH. 


71.  Brandy,  Stomach.  (Green.) 

^  ]b.  of  cubebs. 
2^  ounces  of  centaurium. 
IJ-      do.  trefolii. 
2       do.       cassia  buds. 

Ground  to  coarse  powder;  macerate  for  one  week  in  4f 
^::al]ons  of  alcohol,  95  per  cent.  (See  No  5.)  Filter,  then  add 
^  drachm  of  oil  of  rosemary. 


J. 

2 

do. 

oil  of  sage. 

\ 

do. 

oil  of  camomile. 

do. 

oil  of  peppermint. 

J. 
■J 

do. 

oil  of  spearmint. 

L 

3 

do. 

oil  of  lavender. 

1 
4 

do. 

oil  of  caraway. 

1 
4 

do. 

oil  of  origanum. 

1 
4 

do. 

oil  of  lemon. 

1 
4 

do. 

oil  of  coriander-seed. 

i 

do. 

oil  of  anise-seed. 

3 
8 

do. 

oil  of  fennel-seed. 

After  being 

dissolved,  add  4  lbs.  of 

gallons  of  water.  Color  green  with  tincture  of  indigo  anf" 
saffron.    ,>t^o  Xo.  90.) 

72.  Brandy,  Stomach.  (White.) 

j  drachm  of  oil  of  anise-seed. 
^       do.      oil  of  coriander  seed. 
^       do.       oil  of  spearmint, 
do.       oil  of  orange, 
do       oil  of  cloves, 
do       oil  of  cinnamon. 
2       do.       oil  of  calamus. 

Dissolve  in  4f  gallons  of  alcohol,  95  per  cent.;  Jmixed 
with  4  lbs.  of  sugar,  dissolved  in  5  gallons  of  water. 
Filter.    (See  Xo.  3.) 


CANELIN  DE  CORFOU. 


125 


73.  Brandy,  Strawberry. 

4  gallons  of  strawberry  juice. 

4f  gallon  of  alcohol,  95  per  cent.  Macerate  for  2  days 
xsee  No.  5),  then  add  1^-  gallons  of  plain  white  syrup 
(See  No.  7.)    Filter.    (See  No.  3.) 

74.  Brandy,  "Wormwood. 
2^  drachms  of  oil  of  wormwood. 

ounces  of  herb  of  wormwood, 
f    do.    calamus  root. 

The  herb  and  root  must  be  ground  and  macerated  (sec 
No.  5)  a  few  days,  then  pressed,  and  the  oil  dissolved  in 
4f  gallons  of  alcohol,  95  per  cent. ;  add  a  syrup  made  o 
4  lbs.  of  sugar,  with  5  gallons  of  water. 

Filter,  and  color  green,  with  tincture  of  Indigo  and  saf 
fron.    (See  No.  90.) 

75.  Calabre  a  chaud. 

36  gallons  of  white  or  red  wine  must,  boiled  and  skim- 
med down  to  8^  gallons  ;  to  this  add  l\  gallon  of  alcohol, 
95  per  cent. 

Use :  for  manufacture  of  Malaga  wine. 

76.  Calabre  a  froid. 
9  gallons  of  fresh,  pure  red  or  white  wine  must. 

1  gallon  of  alcohol,  95  per  cent. 

Let  it  clarify  itself  by  standing.  Decant. 
Use:  For  the  manufacture  of  different  wines. 

77.  Canelin  de  Corfou.  , 

2  drachms  of  oil  of  Ceylon  cinnamon. 

Dissolve  in  3i  gallons  of  alcohol,  95  per  cent. ,  then 
add  6|  gallons  of  white  plain  syrup.    (See  No.  V.) 
Co^or,  yellow.    (See  No.  91.) 


126 


liECIPES  FOR  TEN  GALLONS  EACH. 


78.  Canelle. 
6f  drachms  of  oil  of  cinnamon. 

Dissolve  in  3i  gallons  of  alcohol,  95  per  cent. ;  then 
add  6f  gallons  of  plain  white  syrup.    (See  No.  7.) 

79.  Cedrat. 

131  drachms  of  oil  of  cedrat. 

Dissolve  in  3^  gallons  of  alcohol,  95  per  cent.,  and  G| 
gallons  of  white  plain  syriip.    (See  No.  7.) 
Color,  yellow.    (See  No.  91.) 

80.  Champ  d'Asile. 
8  ounces  of  caraway-seed. 
4       do.     grains  d'ambrette. 

1^  do.  Ceylon  cinnamon,  ground  to  coarse  powder ; 
macerate  and  distil  with  3  gallons  of  alcohol,  95  per  cent, 
and  31  gallons  of  water. 

Distil  the  3  gallons  of  alcohol  from  oif  the  water,  and 
mix  the  3  gallons  of  aromatic  spirit  with  a  syrup  made 
of  42  lbs.  of  sugar  and  4 J  gallons  of  water.  (Sec  No.  7.) 
Filter. 

81,  Christine. 

2  drachms  of  essence  of  vanilla. 
8  drops  of  oil  of  roses. 
24     do.    oil  of  neroly. 
48     do.    oil  of  cinnamon. 

Dissolve  m  3  gallons  of  95  p3r  cent,  alcohol ;  mix  it 
TV^ith  a  syrup  made  of  42  lbs.  of  sugar,  and  4f  gallons  of 
water.    (See  No.  7.) 

82.  Christophelet. 

6|-  drachms  of  Spanish  saffron. 
141      do.  ciiiuamon. 
6|        do.  cardamom. 


CIDER,  STRONG. 


127 


10^  ounces  of  figs. 

10}  drachms  of  galanga-root. 

4|  ounces  of  orris-root. 

2^     do.  sage. 

4|     do.  staranis. 

2|     do.  coriander-seed. 

Ground  to  a  coarse  powder.  Macerate  (see  !N  o.  5),  and 
distil  with  6  gallons  of  alcohol,  95  per  cent.,  and  1^  gallons 
of  water.  Distil  off  5  gallons  of  the  aromatic  spirit ;  then 
add  1^  gallons  of  St.  Julien  Medoc  wine;  1^  gallons  of 
distilled  water;  13  drops  of  tincture  of  ambergris,  and 
2i  gallons  of  white  plain  syrup  (see  No.  7).  Color  pur- 
ple with  tincture  of  elderberry  (see  No.  92). 

83.  Cider,  Champagne. 
10  gallons  of  cider,  old  and  clear. 

Put  it  in  a  strong  iron-bound  cask,  pitched  inside  (like 
beer-casks) ;  add  2^  pints  clarified  white  plain  syrup  (see 
No.  V) ;  dissolve  in  it  5  ounces  of  tartaric  acid.  Keep  the 
bung  ready  in  hand ;  then  add  7^  ounces  of  bicarbonate 
of  potassa ;  bung  it  as  quickly,  and  well  as  possible. 

84.  Cider,  Strong. 

Take  as  many  apples  as  will  make  juice  sufficient  to 
fill  a  strong  cask.  Make  a  pulp  of  them,  by  passing 
them  through  a  cider-mill.  Spread  this  pulp  out  on  a 
large  surface,  in  the  open  air,  and  leave  it  for  24  hours. 
Press  out  the  juice  as  thoroughly  as  possible,  and  fill  the 
cask  up  to  the  bung-hole,  and  keep  it  full  as  long  as  the 
fermentation  is  going  on,  by  adding  some  juice  kept  aside 
for  that  purpose.  When  the  fermentation  is  ended,  di  aw 
It  off  in  another  clean  cask;  but  previous  to  filling  tliis 
cask,  burn  1  drachm  of  brimstone  in  it,  by  hanging  nn  iron 
vessel  tiirough  the  bung-hole.  Bung  it  up  carefully,  and 
keep  it  in  a  cool  place. 


123 


RECIPES  FOR  TEN  GALLONS  EACH. 


85.  Cider,  Sweet. 

Procure  a  cask,  pitched  inside  (like  a  beer-cask) ;  then 
take  as  many  sweet  apples  as  will  make  juice  sufficient  to 
fill  it.  Press  the  apples  as  quickly  as  possible,  being  care- 
ful to  let  the  juice  settle  a  little  while ;  then  decant  the 
juice,  and  put  it  in  the  cask  in  the  following  manner,  viz. : 
1st.  Burn  i  ounce  of  brimstone  in  the  cask  (as  described 
in  recipe  No.  84).  2d.  Bung  up  the  cask  and  let  it  stand 
a  while.  3d.  Fill  the  cask  i  full  with  the  juice,  being  very 
careful  to  shake  it  well.  Go  through  this  process  three 
times,  and  be  very  particular  to  observe  the  above  direc- 
tions each  time.  After  you  have  put  the  last  ^  of  the  juice 
in  the  cask,  bung  it  carefully,  and  put  it  in  a  cool  plar-e 
for  use. 

86.  Citron. 

1  ounce  of  oil  of  lemon,  dissolved  in 
31  gallons  of  alcohol,  95  per  cent. 

Then  add  G|'  gallons  of  white  plain  syruj)  (see  No.  7). 
Color  yellow  (see  Xo.  91). 

87.  Citronelle. 

1  lb.  of  lemon  peel,  only  the  yellow  part. 

2  ounces  of  orange  peel,  only  the  yellow  part. 
1  drachm  of  cloves. 

1      do.  nutmegs. 

Cut  in  small  pieces ;  macerate  with  5  gallons  of  alcohol, 
95  per  cent.,  and  5  gallons  of  water  (see  No.  5).  Distil 
off  8  gallons  of  aromatic  spirit,  and  mix  it  with  2  gallons 
of  white  plain  syrup  (see  No.  7).  Color  yellow  (see  No. 
01). 


COLOR,  GREEN. 


129 


88.  Coloring. 

Take  100  lbs.  of  white  sugar,  and  mix  with  it  3  gallons 
of  water,  in  a  copper  or  iron  boiler  of  50  gallons  capacity. 
It  is  necessary  to  have  the  boiler  this  size,  as  in  manufac- 
turing coloring  the  liquid  is  apt  to  run  over  when  made  in 
a  smaller  vessel.  Put  the  boiler  on  a  smart  fire,  and  stir 
the  sugar  constantly,  so  as  to  prevent  its  burning  on  the 
bottom.  Keep  it  boiling  until  it  gets  as  black  as  tar  when 
dropped  on  a  cold  stone.  Then  add  slowly  6{  gallons  of 
boiling  water — at  firsts  only  a  little  at  a  time^  and  increas- 
ing the  quantity  gradually — constantly  stirring  as  the 
whole  is  dissolved.    Pass  it  through  a  flannel. 

89.  Color,  Blue. 

Take  3  ounces  of  sulphuric  acid  (smoking)  and  put  it  m 
a  one-gallon  glass  jar  ;  add,  in  very  small  portions,  1  ounce 
of  the  finest  powdered  indigo,  being  very  careful  to  stir 
the  ingredients  constantly  during  the  process  of  mixing 
them.  Let  the  jar  stand  in  a  warm  place  for  several  days, 
and  then  add,  very  slowly,  3  quarts  of  water ;  after  which 
add,  in  small  quantities,  \  lb.  of  chalk  powder,  and  con- 
tinue stirring  it  as  long  as  a  froth  rises  from  the  mixture. 
After  having  done  this,  let  it  stand  for  24  hours,  then  de- 
cant, filter,  mix  1^  pint  of  alcohol  with  it,  and  bottle  for 
use. 

90.  Color,  Green, 

By  mixing  the  tincture  of  saffron  and  the  tincture  of  in- 
digo together  in  different  proportions,  you  can  obtain  any 
shade  of  green  you  desire.   For  a  light-green,  increase  the 
saffron  ;  for  a  dark-green  increase  the  indigo. 
6* 


130 


COQUETTE  FLAITEUSE. 


91.  Color,  Yellow. 

Mix  I  lb.  American  safiron,  cut  very  fine,  with  1  quart 
of  alcohol,  95  per  cent. ;  put  it  in  a  covered  jar,  in  a  warm 
place,  and  let  it  stand  for  8  days;  then  press,  filter,  and 
bottle  for  use.  A  yellow  coloring  may  also  be  made  of 
turmeric  i  istead  of  saffron.  Observe  the  same  proportions, 
and  make  in  the  same  way. 

92.  Color,  Purple. 

Mix  1  b.  elderberries,  mashed  to  a  pulp,  with  1  quart  of 
of  alcohf '.,  95  per  cent.  Macerate  (see  No.  5)  in  a  warm 
place  foi  3  days  ;  then  press,  filter,  and  bottle  for  use. 

93.  Color,  Red. 

1  ounce  of  finely-powdered  cochineal. 
I  drachm  of  calcinated  alum. 

]  >c  iled  with  a  quart  of  water,  in  an  earthen  dish ;  add 
1  qi  \Tt  of  alcohol,  95  per  cent.,  press,  filter,  and  bottle  for 
use. 

94.  Color,  Violet. 

1  pint  of  blue  color. 
S  pints  of  red  color. 
7  [ix  together. 

95.  Coquette  Flatteuse. 

?  {  drops  of  oil  of  rose. 
4  S    do.       oil  of  mace. 

2  I    do.       essence  of  ambergris. 

1  issolve  in  3  gallons  of  alcohol,  95  per  cent. ;  then  add 
a  SA  rup  made  of  42  lbs.  of  sugar  and  4f  gallons  of  watej 
(see  No.  7).    Color  rose  (see  No.  93). 


CORDIAI^  CARAWAY. 


131 


96.  Cordial. 
82  drops  of  oil  of  cinnamon. 
24    do.       oil  of  cloves. 
24    do.       oil  of  mace. 
48    do.       oil  of  peppermint. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent. ;  add  a 
syrup  made  of  42  lbs.  of  sugar  and  4f  gallons  of  Avater 
(see  No.  7).    Filter  (see  No.  3). 

97.  Cordial,  Bright  Pearl.  (JeUj.) 
2  ounces  of  candied  lemons. 

2  do.       lemon  peel. 

3  do.       candied  ginger. 

4  do.       raw  ginger. 

Boil  for  20  minutes  in  2  gallons  of  water,  strain  it,  and  add 
to  the  strained  liquor  a  jelly  made  of  the  following  ingre- 
dients. 

4  ounces  of  currant  jelly. 

2       do.     almonds  blanched  and  broken. 

1  do.     almond  bitter,  "    u  u 

2  do.     St.  John's  bread,  broken  and  mashed* 
1       do.     conserve  of  white  roses. 

1       do.      ginger  powdered. 
1       do.      cinnamon  " 
1       do.  mace. 

I  pint  of  lemon  juice,  7  gallons  of  fo'ixth-proof  spirit,  2 
ounces  of  isinglass  dissolved  in  water;  put  this  together  in 
a  stdhe  pot  well  covered  ;  then  take  6  lbs.  of  Malaga  raisins 
boiled  with  one  gallon  of  water,  and  mix  with  the  above ; 
press  and  filter  it  through  a  flannel  while  hot. 

98.  Cordial,  Caraway. 

6  drachms  of  oil  of  caraway  dissolved  in  3  gallons  of  alco- 
hol, 95  per  cent. ;  add  a  syrup  made  of  42  lbs.  of  sugar  and 
4f  gallons  of  water.   (See  No.  7).  Filter. 


132 


KECIPES  FOE  TEN  GALLONS  EACH. 


99.  Cordial,  Cherry. 

30  lbs.  of  cherries,  red  sour,  without  stems,  make  them 
to  a  pulp  and  macerate  with  4^  gallons  of  alcohol,  95  per 
cent,  (see  No.  5) ;  press,  and  add  a  syrup  made  of  42  lbs. 
of  sugar  and  3i  gallons  of  water.    (See  No.  7.)  Filter. 

100.  Cordial,  Cinnamon. 

^  ounce  of  oil  of  cinnamon,  dissolved  in  3  gallons  of 
alcohol,  95  per  cent. ;  then  add  a  syrup  made  of  42  lbs.  of 
sugar,  and  3i  gallons  of  water.   (See  No.  7.)  Filter. 

101.  Cordial,  Cloves 

12  ounces  of  cloves. 
3       do.  orris-root. 
2       do.  .  cinnamon. 
1       do.  cardamom. 

Ground  to  coarse  powder ;  macerate  or  displace  with  5| 
e  gallons  of  alcohol,  95  per  cent,  (see  Nos.  4  and  5),  and  5i 
jtj;allons  of  water.  Distil  from  off  the  water  5  gallons  of 
aromatic  spirit,  and  then  add  a  syrup  made  of  24  lbs.  of 
sugar  and  3^  gallons  of  water.   (See  No.  7). 

Color  brown  with  tincture  of  cloves. 

102.  Cordial,  Ginger. 

10  ounces  of  ground  ginger,  5  drops  of  oil  of  bergamot; 
macerate  it  with  3  gallons  of  alcohol  95  per  cent.,  press 
and  filter,  and  then  add  a  syrup  made  with  42  lbs.  of  sugar, 
and  4f  gallons  of  water.  (See  No.  7).  Color  pale  yellow. 
(See  No.  91.) 

Bed  ginger  is  the  same  as  the  above,  except  it  is  colore'i 
red  with  cochineal. 


COEDIAL,  LEMON. 


133 


103.  Cordial,  G-reen  Gage. 

8  lbs.  of  ripe  gages  and  42  lbs.  of  sugar,  4f  gallons  of 
water ;  boil  them  tender  and  make  them  to  a  pulp,  skim 
and  take  from  the  fire,  then  add  : 

4  ounces  of  currant  jelly. 

4      do.     dates,  cut  in  small  pieces. 

4      do.     ounces  of  figs,  do.  do. 

^  pint  of  orange  juice. 

3    do.    sherry  wine. 

1    do.    calf's-foot  jelly. 

1  ounce  of  candied  lemon 

1       do.  cinnamon 

1  do.  cloves. 

2  do.  ginger. 
1       do.  nutmeg. 

1  do.  pimento. 

All  coarsely  powdered  ;  macerate  for  one  week  (see  No. 
5),  and  add  2  gallons  of  alcohol,  95  per  cent.;  strain,  press 
and  filter. 

104.  Cordial,  Lemon. 

2  lbs.  of  fresh  lemon  peel. 

\    do.   roasted  Avheat  bread,  crusts. 
I    do.   cinnamon,  crushed. 
^  ounce  of  nutmeg,  do. 

Cut  small  and  macerate  for  one  week  with  5|  gallons  of 
alcohol,  95  per  cent.,  and  5^  gallons  of  water. 

Distil  from  off  the  water  5  gallons  of  aromatic  spirit, 
and  add  to  this  30  drops  of  oil  of  lemon,  and  a  syrup  made 
of  24  lbs.  of  sugar,  and  3^  gallons  of  water.    (See  No.  7.) 

Color,  pale  yellow.    (See  No.  91.) 


134: 


RECIPES  FOE  TEX  GALLONS  EACH. 


105.  Cordial,  Maxjcaron,  French 

22  ounces  of  bitter  almonds. 
1^       do.  cinnamon. 
1^       do.  cloves. 
11       do.  cardamom. 

Ground  to  coarse  powder ;  macerate  for  one  week,  with 
51  gallons  of  alcohol,  95  per  cent.,  and  51  gallons  of  water. 

Distil  from  off  the  water  5  gallons  of  aromatic  spirit,  and 
mix  it  with  a  syrup  made  of  24  lbs.  of  sugar,  and  3i  gallons 
of  water.    (See  Xo.  7.)  Filter. 

106,  Cordial,  Mint. 

I  ounce  of  oil  of  spearmint. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent.,  then  add 
a  syrup  made  of  42  lbs.  of  sugar  and  4f  gallons  of  water. 
(See  No.  7.) 

Color  green,  with  tincture  of  indigo  and  saffron.  (See 
N'o.  90.) 

107.  Cordial,  Noyau, 

II  lb.  of  apricot  kernels. 
1    do.    peach  do. 

1    do.    prune  do. 

The  rinds  of  12  oranges,  cut  in  small  pieces. 

Macerate  for  24  hours  in  3i  gallons  of  alcohol,  95  per 
cent.,  and  3i  gallons  of  water. 

Distil  from  off  the  water  3  gallons  of  flavored  spirit,  and 
mix  it  with  a  syrup  made  of  42  lbs.  of  sugar,  and  4f  gal- 
Ions  of  water.    (See  Xo.  7.)  Filter. 

103    Cordial,  Orange. 
1  ounce  of  oil  of  orange. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent.,  then  add  & 


CORDIAL,  QUINCE. 


135 


syrup  made  of  42  lbs.  of  sugar,  and  4f  gallons  of  water. 
(See  No.  7.) 

Color  yellow,  with  a  tincture  of  saffron.    (See  No.  91.) 
109.  Cordial,  Peach. 

12  lbs.  of  peaches  and  kernels  mashed  to  a  pulp  ;  lot 
tnem  ferment  for  eight  days,  and  then  boil  for  2  minutes  in 
7  gahons  of  white  plain  syrup.  (See  No.  7.)  Strain,  then 
add  3  gallons  of  alcohol,  95  per  cent. 

Color  yellow,  and  filter.    (See  No.  91.) 

110.  Cordial,  Peppermint, 

^  ounce  of  .11  peppermmt  dissolved  in  3  gallons  of  alcohol 
tf5  per  cent. ;  add  7  gallons  of  w^hite  plain  syrup.  (See  No. 
7.)  Filter. 

111.  Cordial  Persicot. 

3  lbs.  of  peach  kernels. 
6  ounces  of  lemon  peel. 
2       do.  cinnamon. 
^       do.  cloves. 
^       do.  nutmegs. 

Macerate  for  24  hours  in  3^  gallons  of  alcohol,  95  per 
cent.,  and  3|  gallons  of  water.  Distil  from  off  the  water  3 
gallons  of  flav  ored  spirit,  then  add  7  gallons  of  white  plain 
syrup.  (See  No.  7.) 

Color  peach-blossom  color,  with  tincture  of  cochhieal. 
(See  No.  93.) 

1  12.  Cordial,  Quince. 

48  ounces  of  quinces,  grated,  macerate  for  8  days  in 
gallons  of  alcohol  9S  per  cent.,  and  3i  gallons  of  water. 
Distil  from  oft'  the  waier,  3  gallons  of  flavored  spirit,  add 
7  gallons  of  white  plai:!  syrup.    (S     No.  7.) 


136 


KECIPES  FOR  TEN  GALLONS  EACH. 


113,  Cordial  Railroad. 

2  drachms  of  oil  of  peppermint. 
1      do.  do.  wormwood. 

32  drops  of  oil  of  roses. 
1  drachm  of  oil  of  hyssop. 

Dissolve  iu  3  gallons  of  alcohol  95  per  cent.,  then  add 
1  gallons  of  white  plain  syrup.    (See  No.  7.) 
Color  lilac.    (See  No.  94.) 

114.  Cordial  Baspberry. 

12  lbs.  of  raspberries;  boil  the  juice  with  6^  gallons  of 
white  plain  syrup  (see  'No.  1) ;  add  3  gallons  of  alcohol  95 
per  cent.  Filter. 

115.  Cordial  Red  Water. 

1  ounce  of  cloves. 

1       do.  cinnamon. 

1       do.     Jamaica  pepper. 

1       do.     nutmegs ;  all  ground  to  a  coarse  powder. 

Macerate  for  8  days  in  3  gallons  of  alcohol,  95  per  cent, 
(see  No.  5) ;  add  7  gallons  of  white  plain  syrup.  (See  No. 
7.)    Color  red  with  cochineal.    (See  No.  93.)  Filter. 

116.  Cordial,  Rose. 

40  drops  of  oil  of  roses. 

40       do.    tincture  of  musk. 

24       do.    oil  of  orange. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent.,  then  add  7 
gallons  of  white  plain  syrup.    (See  No.  7.) 
Color  rose  with  cochineal.    (See  No.  93.) 


CKEME  d' ANISE. 


137 


117.  Cordial,  Celery. 

1  lb.  of  celery  seed,  and  5  lbs.  of  celery  root,  boiled  for 
2  minutes  wiili  7  g.-dlons  of  white  plain  syrup  (see  No.  7), 
then  add  3  gallons  of  alcohol,  95  per  cent.,  strain,  filter  j 
color  with  tincture  of  turmeric.   (See  No.  91). 

118.  Cordial  Smallage. 

3  lbs.  of  raisins,  seeded,  5  lbs.  of  young  sprouts  of  small- 
age  ;  cut  and  wash  them ;  boil  for  2  minutes  in  7  gallons 
of  white  plain  syrup  (see  No.  7)  ;  strain,  then  add  3  gal- 
lons of  alcohol,  95  per  cent.  Filter. 

119.    Creme  d' Absinthe.    (Absinthe  Cream.) 

24  ounces  of  wormwood  )    ^^^^^  ^^^^ 
8       do.         anise-seed    j  ° 

-Macerate  for  24  hours  in  3i  gallons  of  alcohol,  95  per 
cent.,  and  3|  gallons  of  water.  Distil  from  off  the  water 
3^  gallons  of  flavored  spirit,  and  then  add  a  syrup  made 
of  53  lbs.  of  sugar  and  3^^  gallons  of  water,  near  boiling 
heat.    (See  No.  7.) 

Color  green  with  indigo  and  saffron.    (See  No.  90.) 

120.    Creme  d'Angelique.    (Angelica  Cream.) 

12  ounces  of  angelica  root  powdered  ;  macerate  for  24 
hours  in  3f  gallons  of  alcohol  95  per  cent,  (see  No.  5),  add 
3|  gallons  of  water.  Distil  over  3^  gallons  of  flavored 
spirit;  then  add  53  lbs.  of  sugar,  and  3i  gallons  of  alcohol 
near  boiling  heat. 

121.    Creme  d' Anise,    (Anise-seed  Cream.) 

24  ounces  of  green  anise-seed. 
8       do.       star  anise-seed. 

4  do.  cinnamon. 


133 


KECIPES  FOR  TEN  GALLONS  EACH. 


Ground;  then  macerate  for  24  hours  m  3}  gallons  of 
alcohol,  95  per  cent.,  and  3|  gallons  of  water ;  distil  from 
off  the  water  3^  gallons  of  flavored  spirit,  then  add  53  lbs. 
0£  sugar  and  3^  gallons  of  water,  near  boiling  heat. 

122,  Creme  de  Barbadoes.  (Barbadoes  Cream.i 

4  lemons,  the  rinds  only. 
4  oranges,  Ceylon,  do. 
51  ounces  of  cinna,nion. 
3  drachms  of  mace. 
I J  drachms  of  cloves. 
]  1       do.  coriander-seed. 
]  1       do.       bitter  almonds. 
1^       do.  nutmegs. 

Ground  and  cut ;  macerate  for  24  hours  in  3^  gallons  of 
alcohol,  9o  per  cent.,  and  3|  gallons  of  water.  Distil  from 
off  the  water  3^  gallons  of  flavored  spirit ;  then  add  53  lbs. 
of  sngar,  and  3^  gallons  of  water,  near  boiling  heat. 

1 23.  Creme  de  Cacao.  (Cocoa  Cream.) 

6  lbs.  of  roasted  cacao. 

1  ounce  of  Ceylon  cinnamon. 

Ground ;  macerate  for  24  hours  in  3i  gallons  of  alcohol, 
95  per  cent.,  and  3|  gallons  of  water.  Distil  from  off  the 
water  3^  gallons  of  flavored  spirit,  then  add  53  lbs.  of  sugar 
and  31  gallons  of  Avater,  near  boiling  heat ;  add  one  ounce 
of  tincture  of  vanilla. 

124,    Creme  de  Cedrat  with  Champagne.  (Cedrat 

Cream.) 

1  ounce  of  oil  of  cedrat,  dissolve  in  2^  gallons  of  alcohol, 
95  per  cent.,  add  4  quart  bottles  of  champagne,  53  lbs.  of 
sugar,  and  31  gallons  of  water,  near  boiluig  heat. 


CREME  DE  DATTES. 


139 


125.    Creme  de  Chocolat.    (Chocolate  CroaiiL) 

8  lbs.  of  roasted  cacao. 
12  ounces  of  cinnamon. 
1       do.  vanilla. 

I       do.  cloves. 

Oround  ;  macerate  for  48  hours  in  3i  gallons  of  alcohol, 
9rf  per  cent.,  3|  gallons  of  water.  (See  No.  5.)  Distil 
from  off  the  water  3|-  gallons  of  high-flavored  spirit ;  then 
add  5  J  lbs.  of  sugar,  and  3|  gallons  of  water,  near  boiling 
heat. 

126.  Creme  de  Cinnamon.  (Cinijamon  Cream.) 
162  drops  of  oil  of  cinnamon. 

Dissolve  ill  3i  gallons  of  alcohol,  95  per  cent.  ;  then  add 
53  lbs.  of  sugar,  and  3}  gallons  of  water,  near  boiling  heat 
Color  yellow.   (See  No.  91.) 

127.    Creme  de  Cinq  Fruits.  (Cream  of  Five  Fruits.) 

6  bergamots,  the  rinds  only. 
6  bitter  oranges,  do.  do.- 
6  cedrats,  do.  do. 

6  lemons,  do.  do. 

9  oranges,  do.  do. 

Cut  small;  macerate  for  24  hours  with  3i  gallons  of 
alcohol,  95  per  cent.,  and  3|  gallons  of  water  (see  No.  5). 

Distil  from  off  the  water  3^  gallons  of  flavored  s])irit, 
then  add  53  lbs.  of  sugar  and  3|  gallons  of  water,  near  boil- 
ing heat. 

1 28,  Creme  de  Dattes,  (Pate  Cream.) 

8  lbs.  of  dates  pounded,  and  boiled  with  53  lbs.  of  sugar, 
3|  gallons  of  water ;  strain  and  press ;  then  add  12  drops 


140  EECIPES  FOE  TEN  GALLONS  EACH. 


of  oil  of  neroly,  and  dissolve  in  3^  gallons  of  alcohol,  95 
per  cent. 

1 29.    Creme  Imperiale.    (imperial  Cream.) 

4  ounces  of  carrot-seed. 
4       do.      Ceylon  cinnamon. 
8       do.  angelica-seed. 
8       do.  orris-root. 

Ground ;  macerate  for  24  hours  with  d\  gallons  of  alco- 
hol, 95  per  cent.,  and  3|  gallons  of  water.    (See  "No.  5.) 

Distil  from  off  the  water  3^  gallons  of  flavored  spirit ; 
then  add  53  lbs.  of  sugar  and  31  gallons  of  water,  heated 
near  boiling. 

130.    Creme  de  Martinique.  (Martinique  Cream.)  ^ 

4  drachms  of  tincture  of  vanilla. 
32  drops  of  oil  of  neroly. 

14  drops  of  oil  of  roses. 

24  drops  of  oil  of  cinnamon. 

Dissolve  in  3^  gallons  of  alcohol,  95  per  cent. ;  then  add 
53  lbs.  of  sugar  and  3i  gallons  of  water,  near  boiling  heat, 
and  color  rose.    (See  No.  93.) 

131.   Creme  de  Menthe.  (Mint  Cream.) 

5  lbs.  of  spearmint. 

25  lemons,  the  rinds  only. 

Cut  and  macerate  for  24  hours  with  3^  o^allons  of  alco- 
hoi,  95  per  cent.,  and  3|  gallons  of  water.  (See  Xo.  5.) 

Distil  from  oft'  the  water  3^  gallons  of  flavored  spirit, 
and  dissolve  in  it  5  drachms  of  oil  of  peppermint ;  then 
add  53  lbs.  of  sugar  and  3i  gallons  of  water,  near  boihng 
heat. 


CKEME  DE  ROSES. 


1^1 


]  32.  Creme  de  Mocha.  (Coffee  Cream.) 

32  ounces  of  Mocha  coffee  roasted  and  ground,  macerate 
for  24  hours  with  3i  gallons  of  alcohol,  95  per  cent.,  add 
3|  gallons  of  water  (see  No.  5).  Distil  from  off  the 
water  3^  gallons  of  flavored  spirit,  and  dissolve  in  it  one 
drachm  of  essence  of  vanilla,  then  add  53  lbs.  of  sugar  and 
d\  gallons  of  water  near  boiling  heat. 

133.  Creme  de  Nymphe.  (Lady's  Cream.^ 

97  drops  of  oil  of  cinnamon. 
49       do.    oil  of  m.ace. 
24       do.    oil  of  roses. 

Dissolve  in  3^-  gallons  of  alcohol,  95  per  cent.,  then  add 
53  lbs.  of  sugar  and  3|  gallons  of  water,  Tiear  boiling  heat. 
Color  rose.    (See  No.  93.) 

134.  Creme  d'Orange,  with  Champagne.  (Orange 

Cream.) 

1  ounce  of  oil  of  orange,  dissolve  in  2^  gallons  of  alco- 
hol, 95  per  cent.,  add  4  quart  bottles  of  ':"hampagne,  53  lbs. 
of  sugar,  and  3i  gallons  of  water,  near  boiling  heat. 

135.  Creme  de  Portugal.  (Portugal  Cream.) 

1  ounce  of  oil  of  Portugal ;  dissolve  in  3i  gallons  of 
alcohol,  95  per  cent.,  add  53  lbs.  of  sugar  and  3^  gallons  of 
rater,  near  boiling  heat. 

« 

36.  Creme  de  Roses.  (Rose  Cream.) 

Dissolve  1  drachm  of  oil  of  roses,  in  3^  gallons  of  alco- 
hol, 95  per  cent.,  then  add  53  lbs.  of  sugar  and  3|  gallons 
of  water  near  boiUng  heat,  and  color  rose.    (See  No.  93.) 


142  RECIPES  FOR  TE^   GALLONS  EACH. 

137,    Creme  Royale.    (Royal  Cream.) 

4  ounces  of  cloves. 
4       do.  cinnamon. 
8       do.  carrot-seed. 
10  oranges,  the  rinds  only. 

Macerate  for  24  hours  with  3^  gallons  of  a!«ohol,  yo  per 
cent.,  and  3|  gallons  of  water  (see  No.  5).  Distil  from 
off  the  water  3^  gallons  of  flavored  spirit,  then  add  53  lbs. 
of  sugar  and  3|  gallons  of  water  near  boiling  heat. 

138.    Creme  de  Truffles.    (Cream  of  Truffles.) 

1  lb.  of  truffles,  ground ;  macerate  for  8  days  with  3  i 
gallons  of  alcohol,  95  per  cent,  (see  No.  5) ;  strain,  press 
and  add  53  lbs.  of  sugar,  and  3^  gallons  of  water,  near 
boiling  heat. 

Color  dark  yellow.    (See  No.  88). 

139.    Creme  de  Vanille.    (Yanilla  Cream  Cordial.) 

2  drachms  of  vanilla  bean,  cut  fine  ;  macerate  for  2  days 
in  3i  gallons  of  alcohol,  95  per  cent,  (see  No.  5);  theo 
add  53  lbs.  of  sugar  and  3^  gallons  of  water,  near  boiling 
heat. 

140.    Creme  Virginal.    (Yirgin's  Cream.) 

If  gallons  of  rose-water. 

If       do.      orange-flower  water. 

Dissolve  in  it  53  lbs.  of  sugar,  then  add  3^  gallons  of 
alcohd,  95  per  cent.  Filter. 

141.  Cnckold's  Comfort. 

4|  lbs.  of  fresh  poppies  mashed,  macerate  one  week  with 
4  gallons  of  proof  spirit  (see  No.  5) ;  strain,  press,  add  one 
gallon  of  white  plain  syrup  (see  No.  V);  flavor  with  ^ 


DANZIGEK  DK0P3. 


ounce  of  essence  of  vanilla,  24  drops  of  oil  of  roses,  dissolve 
in  2  ounces  of  alcohol,  95  per  cent.    Filter.    (See  No.  3.) 

142.    Culotte  du  Pape.    (Pope's  Breeches.) 

1  ounce  of  nutmegs. 

\     do.     Ceylon  cinnamon. 

^     do.  cloves. 

1      do.  vanilla. 

Macerate  for  24  hours  with  3|  gallons  of  alcohol,  95  pei 
cent.,  and  3^  gallons  of  water.    (See  No.  5.) 

Distil  from  off  the  water  3  gallons  flavored  spirit;  add 
42  lbs.  of  sugar  boiled  with  4^  gallons  of  water.  Color 
pale  yellow.    (See  No.  91.) 

143,    Curacao  d'HoUande.    (HoUand  Curagoa)) 

1  lb.  of  Cura^oa  orange  peel. 
\   do.    Ceylon  cinnamon. 

Let  them  soak  in  water;  boil  them  for  5  minutes  wit 
the  juice  of  16  oranges  and  7  gallons  of  white  plain  syrur 
(see  No.  7);  then  add  3  gallons  of  alcohol,  95  per  cent.; 
strain,  filter  ;  color  dark  yellow.    (See  No.  88.) 

144.  Danziger  Drops.  (SeeNo.  4i.) 

2  ounces  centaurium.       2^  ounces  ginger. 

3  do    angelica  root.     1^     do.  nutmegs. 

I  drachm  aloe  socotrin.    2      do.     Galanga  root. 

1  ounce  myrrh.  f      do.     gentian  root. 

2  ounces  cassia  buds.       1^    do.  wormwood. 
I    do.  agaric. 

Grind  and  macerate  with  4f  gallons  of  alcohol,  95  per 
cent,  and  51  gallons  of  water  (see  No.  5)  ;  strain,  press, 
filter,  and  color  dark  yellow.   (See  No.  88.) 


144 


RECIPES  FOR  TEN  GALLONS  EACH. 


l45.    Eau  d'AbricOtS.    (Apricot  Water.) 
80  apricots,  very  ripe. 

Cut  in  small  pieces,  and  boil  them  up  with  4  gallons  of 
^  rite  wine;  strain,  and  add  1^  gallon  of  white  plain 
liiyn^^"^  (see  No.  7);  ^  an  omice  of  tincture  of  cinnamon, 
and  \l  gallons  of  alcohol,  95  per  cent. ;  filter  after  vwo 
weeks. 

i  +6.    Eau  d' Absinthe.    (Absiutlie  Waier.y 
22  oiiiijes  of  wormwood. 

Macerate  24  hours  with  3  gallons  of  alcohol,  95  per 
cent.,  and  3^  rallons  of  n-ater  (see  No.  5).  Distil  from  off 
the  water  3  gallons  of  flavored  spirit,  and  add  8  lbs.  of  sugar 
dissolved  ia  6^  gallons  of  water ;  filter,  and  color  green 
with  tincture  of  saffron  and  indigo.    (See  No.  90.) 

147  .    Eau  d'Ain3.    (Water  of  Anise-seed.) 

1  ounce  of  oil  of  anise  -seed  uisjcS'ed  in  3  gallons  of  alco- 
hol, 95  per  cent. ;  then  add  8  lbs.  of  sugar  dissolved  in  6^ 
gallons  of  water,  and  filter.    (See  N  o.  3.) 

148.  Eau  d'Anis  Compose.    (CmpuUL.d  Water  of  Aniso- 

seed.) 

^  lb.  of  green  anise-seed. 
^  lb.  of  star  anise-seed, 
i  lb.  of  angelica  seed. 

Grind ;  macerate  for  24  hours  with  3  gallons  v^f  alcohol, 
95  per  cent.,  and  3^  gallons  of  water  (see  No.  5)  ;  ais-'il 
from  oft'  the  Avater  3  gallons  flavored  spirit,  and  add  3  lis. 
of  sugar  dissolved  in  6^  gallons  of  water;  then  filter. 
(See  No.  3.J 


KAU  AUOMATlQUi:. 


145 


149.  Eau  Archi-Episcopale. 
24  cedrats. 

18  ounces  of  lemon  balm. 
3  drachms  of  mace. 
6  ounces  of  angelica  root. 
2  drachms  of  reseda  flowers. 

2  do.        jasmin  do. 

3  quarts  of  orange-flower  water. 

Macerate  for. 24  hours  with  3  gallons  of  alcohol,  95  per 
cent.,  and  3^  gallons  of  water  (see  No.  5)  ;  distil  over  3 
gallons  of  flavored  spirit,  add  8  lbs.  of  sugar  dissolved  in 
6^  gallons  of  water.    Filter.    (See  No.  3.) 

150.    Eau  d' Argent.    (Silver  Water.) 

4  drachms  of  oil  of  cedrats. 
10  drojts  of  oil  of  roses. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent.,  add  20  lbs. 
of  sugar  dissolved  in  5f  gallons  of  water ;  filter,  then  add 
40  sheets  of  silverfoil,  torn  or  cut  in  small  j^ieces. 

151.    Eau  Aromatique.  (Aromatic  Water.) 

13  ounces  of  Ceylon  cinnamon. 
6       do.  cardamom. 
6^     do.  sassafras. 
13  drachms  of  ginger. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alcohol, 
95  per  cent.,  and  3i  gallons  of  water  (see  No.  5).  Distil 
©ver  3  gallons  of  aromatic  spirit ;  mix  with  it  8  lbs.  of  sugar 
dissolved  in  fii  gallons  of  water.    Filter.    (See  No.  3.) 
7 


146 


RECIPES  FOR  TEN  GALT.o>rS  TACH. 


152.  Eau  de  Belles  Dameg 

2f  draclims  of  essence  of  vanilla. 
12  drops  of  oil  of  neroly. 
8  drops  of  oil  of  roses. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent. ;  add  20  lbs. 
of  sugar  dissolved  in  5f  gallons  of  water. 
Filter.    Color  rose.    (See  'No.  93.) 

153.    Eau  de  Bergamotte.    (Bergamot  Water.) 

10  oranges,  the  rinds  only. 
10  bergamots,     do.  do. 
5  lemons,  do.  do. 

Cut  them  in  small  pieces,  and  macerate  for  24  hours  with 
3  gallons  of  alcohol,  95  per  cent. ;  add  3i  gallons  of  water 
(see  No.  5).  Distil  from  off  the  water  3  gallons  of  flavored 
spirit,  and  add  20  lbs.  of  sugar,  dissolved  in  of  gallons  of 
water.    Filter.    (See  No.  3.) 

154.    Eau  de  Cannelle.    (Cinnamon  Water.) 

lounce  of  oil  of  cinnamon;  dissolve  in  3  gallons  of  alco- 
hol, 95  per  cent.,  then  add  8  lbs.  of  sugar  dissolved  in  64 
gallons  of  water.    Filter.    (See  No.  3.) 

155.    Eau  de  Carvi.    (Caraway  Water.) 

H  lb.  of  caraway  seed,  ground ;  and  macerate  for  24  hours 
with  3  gallons  of  alcohol,  95  per  cent.,  and  3|  gallons  of 
watRr  (see  No.  5).  Distil  from  off  the  water  3  gallons  of 
flavored  spirit,  and  add  S  lbs.  of  sugar  dissolved  in  gal- 
lons of  water    Filter.    (See  No.  3.) 


EAU  DE  CUASSEUES 


156.    Eau  de  Cedrat.  (Cedrat  Water.) 

48  cedrats,  the  rinds  only. 
24  oranges,       do.  do. 

Cut  and  macerate  them  for  24  hours  with  3  gallons  of 
alcohol,  95  per  cent.,  and  3^  gallons  of  water  (see  ^^o.  5). 
Distil  from  off  the  water  3  gallons  of  flavored  spiri ; ;  add 
24  lbs.  of  sugar  dissolved  in  5^  gallons  of  water.  Filter 
(See  No.  3.) 

157.  Eau  de  Celery.  (Kirschwasser.) 

12  ounces  celery  seed  ground.  Macerate  for  24  hours 
with  3  gallons  of  alcohol,  95  per  cent.,  and  3^  gallons  of 
water  (see  No.  5) ;  distil  from  off  the  water  the  3  gallons 
of  flavored  spirit ;  then  add  24  lbs.  of  sugar  dissolved 
in  5i  gallons  of  water.  Filter.  (See  No.' 3.) 

158.  Eau  de  Cerises.    (Cherry  Water.) 

Take  9  bushels  of  black  cherries,  without  stems,  and 
make  a  pulp  of  them ;  break  two  handfuls  of  cherry 
stones ;  put  this  pulp  in  a  large  cask,  and  let  it  ferment 
for  2  or  3  months  ;  keep  off  the  air  by  a  good  fixed  cover, 
and  add  water  suflicient  to  prevent  its  burning  when  dis- 
tilled; then  distil  over  to  the  strength  of  55  per  cent.  (10 
above  proof),  and  fill  it  in  demijohns  or  bottles. 

159.  Eau  de  Chasseurs,  (Hunter's  Dew.) 

145  drops  of  oil  of  peppermint. 
48     do.      oil  of  mace. 

Dissolved  in  3  gallons  of  alcohol,  95  per  cent. ;  then  add 
8  lbs.  of  sugar  dissolved  in  6^  gallons  of  water.  Filter 
(See  No.  3.) 


148 


KIXIPES  FOR  TEN  GALLONS  EACH. 


160.    Eau  de  Cologne,  pure.    (Cologne  Water.) 

21  ounces  of  oil  of  orange. 
21      do.       oil  of  bergamot. 
2 1     do.       oil  of  neroly. 

do.      oil  of  lavender. 
3ff    do.       oil  of  rosemary. 
63  drops  of  oil  of  roses. 
126    do.     oil  of  cloves. 
Dissolve  in  10  gallons  of  alcohol,  95  per  cent. 

161.  Eau  de  Cologne,  a  TAmbregris.  (Ambergris  Co- 

logne  Water.) 

21  ounces  of  oil  of  orange. 
21      do.       oil  of  bergamot. 
2f     do.       oil  of  neroly. 

do.      oil  of  lavender. 
3ff    do.       oil  of  rosemary. 
63  drops  of  oil  of  roses. 
126    do.     oil  of  cloves. 
200    do.     essence  of  amber. 
Dissolve  in  10  gallons  of  alcohol,  95  per  cent. 

162.  Eau  de  Cologne  au  Muse.  (Musk  Cologne  Water.) 

21  ounces  of  oil  of  orange. 

21      do.       oil  of  bergamot. 

2f      do.       oil  of  neroly. 

6-j3^    do.      oil  of  lavender. 

S-j-f    do.      oil  of  rosemary. 

63  drops  of  oil  of  roses. 

126    do      oil  of  cloves. 

^  ounce  essence  of  musk. 

Dissolve  in  10  gallons  of  alcohol,  95  per  cent. 


EAU  DE  FLEURS  d'oRANGES. 


141^ 


163.    Eau  Cordiale.    (Cordial  Water.) 

1  ounce  of  myrrh. 
4      do.  cinnamon. 
4      do.  cardamom. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  3i  gallons  of  water  (see  No.  5) ; 
distil  over  3  gallons  of  flavored  spirit ;  then  add  8  lbs.  ot 
sugar  dissolved  in  6^  gallons  of  water.  Filter.  (See  No.  3.) 

164.   Eau  de  Cumin, 

1  ounce  of  oil  of  caraway  seed  dissolved  in  3  gallons  of 
alcohol,  95  per  cent.,  and  then  add  8  lbs.  of  sugar  dissolved 
in  6i  gallons  of  water.    Filter.    (See  No.  3.) 

165.  Eau  Divine. 

1^  lbs.  of  fresh  lemon  peel,  the  yellow  only. 

J  lb.  of  coriander-seed. 

1  ounce  of  mace. 

1     do.  cardamom. 

Ground ;  and  macerate  for  24  hours  with  3  gallons  of 
alcohol,  95  per  cent,  and  3^  gallons^of  water  (see  No.  5). 
Distil  from  oiF  the  water  3  gallons  of  fine  flavored  spirit, 
add  2  drachms  of  oil  of  neroly  and  1^  drachm  of  oil  of 
bergamot ;  after  dissolution  mix  24  lbs.  of  sugar  dissolved 
in  51  gallons  of  water.    Filter.    (See  No.  3.) 

166.    Ean  de  Flenrs  d' Oranges.    (Orange-Flower  Water. 

162  drops  of  oil  of  neroly,  dissolve  in  3  gallons  of  alco- 
hol, 95  per  cent.,  then  add  8  lbs.  of  sugar  dissolved  in  6^ 
gallons  of  water.   Filter.    (See  No.  3.) 


150 


EECIPES  rOk  HEy  GALLON'S  EACH. 


167.    Eau  de  Fraises.    (Strawberry  Water.) 

6  lbs.  of  strawberries  made  to  a  pulp. 
8  lbs.  of  sugar. 

Boil  for  5  minutes  in  6^  gallons  of  water ;  strain,  press, 
then  add  3  gallons  of  alcohol,  95  per  cent.  Filter.  (See 
N-o.  3.) 

168.    Eau  de  Framboises.    (Raspberry  Water.) 

6  lbs.  of  raspberries  made  to  a  pulp,  boil  for  5  minutes 
with  8  lbs.  of  sugar  and  6^  gallons  of  water ;  strain,  press, 
md  then  add  3  gallons  of  alcohol,  95  per  cent.  Filter. 
[See  Xo.  3.) 

169.  Eau  de  Genievre.   (Juniper  Water.) 

3  drachms  of  oil  of  juniper,  dissolve  in  3  gallons  of  alco- 
Qol,  9"^  per  cent.,  then  add  8  lbs.  of  sugar  dissolved  in  6^ 
■raW:  \  of  water.  Filter. 

170.    Eau  de  Girofle.    (Clove  Water.) 

10  ounces  of  cloves. 

11  do.  mace. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alcohol, 
95  per  cent.,  and  3^  gallons  of  water  (see  Xo.  5).  Distil 
from  off  the  water  3  gallons  of  flavored  spirit,  then  add 
20  lbs.  of  sugar  dissolved  in  6f  gallons  of  water. 

Color  brown  with  coloring  and  filter  (see  Xos.  3  and  88). 

171.    Eau  de  GrOSeilles.  (Currant  Water.) 

6  lbs.  of  red  currants  made  to  a  pulp,  boil  for  5  minutes 
with  8  lbs.  of  sngu-  and  6^  gallons  of  water,  strain,  press, 


EAU  DE  IttALTif. 


151 


thv>\  3fcdJ  3  crallons  of  alcohol,  9rf  per  ».eat.  Filter.  (Sen 
No  v) 

172.  Eau  de  la  Cote,  St.  Andre>. 

4  lbs.  xii  peach  kernels. 

4  ounces  of  Ceyloa  cimiaraon. 

27  oranges,  the  yellow  parts  of  the  rinds  of  taem. 

Cut;  macerate  for  24  hours  with  3  gallons  ct  alcohol,  95 
per  cent.,  and  3^  gallons  of  water  (sec  No.  5)  Distil  from 
off  the  water  3  gallons  of  fme  flavored  spirit,  then  add  20 
lbs.  of  sugar  dissolved  in  5 1  gallons  of  water.  Filter.  (See 
No.  3.) 

173-  Eau  de  Lucreco.  . 

64  drops  of  oil  of  cinnamon. 
32      do.     oil  of  cloves. 
146    do.     oil  of  cedrat. 

Dissolve  in  3  gallons  of  alcohol,  95  per  v.ent.,  then  add 
20  lbs.  of  sugar  dissolved  in  5f  gallons  of  water.  Filter. 
(See  No.  3.) 

174.  Eau  de  Malte.   (^ater  of  Malta.) 

4  ounces  of  Ceylon  cinnamon. 
\     do.  castoreum. 
1     do.  mace. 

Cut  and  ground  ;  macerate  for  24  hours  with  3  gallons 
>f  alcohol,  95  per  cent.,  and  3^  gallons  of  water  (see  No. 
5)  ;  distil  from  off  the  water  3  gallons  of  flavored  spirit ; 
add  20  lbs.  of  sugar  dissolved  in  5|  gallons  of  water. 
Filter.  (See  No.  3.) 


152 


EECIPES  FOli  TEN  GALLONS  EACH. 


175.  Ean  de  Menthe.  (Mint  Water.) 

^  ounce  of  oil  of  peppermint  dissolved  in  3  gallons  of 
alcohol,  95  per  cent. ;  then  add  8  lbs.  of  sugar  dissolved 
in  6i  gallons  of  water.    Filter.    (See  No.  3.) 

176.  Eau  de  Mere. 

1  lb.  of  angelica  root. 
1  lb.  of  jumper  berries. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco 
hoi,  95  per  cent.,  and  6^  gallons  of  water  (see  No.  5) ; 
strain,  press ;  dissolve  in  the  liquor  8  lbs.  of  sugar.  Filter. 
(See  No.  3.) 

177.    Ean  de  Milleflenrs.    (All-Flower  Water.) 
12  ounces  of  orange  flowers. 


9 

do. 

quincy  blossoms. 

6 

do. 

lavender  flowers. 

5 

do 

orris-root. 

5 

do. 

peppermint. 

4 

do. 

lemon  balm. 

4 

do. 

cinnamon. 

2 

do. 

thyme. 

do. 

cloves. 

Ground ;  macerate  for  24  hours  with  3  gallons  ox  alco- 
hol, 95  per  cent.,  and  3^  gallons  of  water  (see  No.  5) ; 
distil  from  ofl"  the  water  3  gallons  ol  flavored  spirit,  and  add 
20  lbs.  of  sugar  dissolved  in  gallons  of  Avater ;  color 
green  with  tincture  of  indigo  and  saffron,  and  filter.  (See 
Nos.  3  and  90.) 

178.  Eau  de  Noix.    (Water  of  Walnuts.) 
64  unripe  walnuts  pounded  to  a  pulp. 


EAU  d'oK. 


153 


8  ounces  of  cinnamon. 

4     do.  cloves. 
Ground  ;  macerate  for  8  days  with  3  gallons  of  alco- 
hol, 95  per  cent,  (^ee  No.  5) ;  strain,  press,  filter ;  add  8 
lbs.  of  sugar  dissolved  in  6^  gallons  of  water;  color  dark 
hrown.    (See  No.  88.) 

179.  Eau  de  Noyaux  de  Pfalzburg. 

J  lb.  of  bitter  almonds. 
|-  do.  apricot  kernels? 

1  do.  peach  kernels, 
■i   do.  cherry  kernels. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  3^  gallons  of  water  (see  No.  5) ;  dis- 
til from  off  the  water  3  gallons  of  fine  flavored  spirit ;  mix  it 
with  20  lbs.  of  sugar  dissolved  in  5f  gallons  of  water.  Fil- 
ter.   (See  No.  3). 

180.   Eaud'Oillets.    (Water  of  Pinks.) 

2  lbs.  of  red-pink  flowers. 
1  drachm  of  cloves. 

Ground  and  cut  small ;  macerate  for  24  hours  with  3 
gallons  of  alcohol,  95  per  cent.,  and  3i  gallons  c  T  water 
(see  No.  5) ;  distil  from  off  the  water  3  gallons  of  ane  fla- 
vored alcohol ;  add  20  lbs.  of  sugar  dissolved  in  5{  gallons 
of  water ;  color  red.    (See  No.  93.) 

181.    Ean  d'Or.  (Golden  Water.) 

12  oranges,  the  yellow  rinds  only. 

12  lemons.  do.      do.  do. 

1^  drachms  of  mace. 
/J* 


15i  RECIPES  FOii  TEN  GALLONS  EACH 

3  ounces  of  cardamom. 

3       do.     grains  d'ambrette. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent,  and  3£  gallons  of  water  (see  No.  5). 
Distil  from  off  the  water  3  gallons  of  flavored  spirit,  then 
add  20  lbs.  of  sugar,  dissolved  in  5f  gallons  of  water,  filter, 
mix  in  2  sheets  of  pure  gold  leaf  to  each  bottle. 

182.  Eau  des  Pacificatenrs  de  Grece. 

24  lemons,  the  yellow  rinds  only ;  cut  and  macerate  for 
24  hours  with  3  gallons  of  alcohol,  95  per  cent.,  and  3|-  gal- 
lons of  water  (see  No.  5).  Distil  from  off  the  water  3  gal- 
lons of  flavored  spirit,  and  add  to  it  ^  gallon  of  orange- 
flower  water  and  20  lbs.  of  sugar  dissolved  in  5^  gallons 
of  water.    Filter.    Color  red.    (See  No.  93). 

183.    Eau  de  Quatre  Graines.     (Water  of  Four  Seeds.) 

I  lb.  of  fennel  seed. 
}  lb.  of  celery-seed. 
I  lb.  of  star  anise-seed. 
\  lb.  of  dill-seed. 

Ground  ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  3i  gallons  of  water  (see  No.  5).  Distil 
from  off  the  water  3  gallons  of  fine  flavored  spirit ;  then 
add  20  lbs.  of  sugar,  dissolve  in  5f  gallons  of  water.  Filter. 
(See  No.  3). 

184.   Eau  de  The.   (Tea  Water.) 

1  lb.  of  hyson  tea. 
1  lb.  of  souchong  tea. 

Ground ;  and  macerate  for  8  days  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  4i  gallons  of  water  (see  No.  5) ;  strain, 


EAU  DE  VIE  d'aNDAYE. 


155 


press  and  filter ;  then  add  ^  gallons  of  white  plain  syrup. 
(See  No.  7.) 

185.  Eau  Verte  Stomachique. 

3  cunces  of  coriander-seed. 

do.     star  anise-seed. 
3       do.     angelica  seed. 
1^     do.  cloves. 
3  drachms  of  Spanish  saffron. 
6       do.        Peruvian  balsam. 

3  do.  mace. 

1^  ounce  of  Ceylon  cinnamon. 

6  drachms  of  carrot-seed. 

18  accajou  nuts. 

6  drachms  of  rosemary. 

6  oranges,  the  yellow  rinds  only. 

6  lemons.  do.     do.  do. 

Ground  ;  macerate  for  2  weeks  with  3  gallons  of  alcohol, 
95  per  cent.,  and  3^  gallons  of  water  (see  No.  5).  Distil 
from  off  the  water  3  gallons  of  high-flavored  spirit,  mix 
with  20  lbs.  of  sugar  dissolved  in  5f  gallons  of  water.  Fil- 
ter.   Color  green  (see  No.  89.) 

186.  Eau  de  Vie  d'Andaye. 

4  ounces  of  star  anise-seed. 
8       do.  coriander-seed. 

4       do.     green  anise-seed. 

4       do.  orris-root. 

18  oranges,  the  yellow  rinds  only. 

Ground  and  cut ;  macerate  for  24  hours  with  3f  gallons 
of  alcohol,  95  per  cent.,  and  4  gallons  of  water.  (See 
No.  5.)    Distil  from  off  the  water  3f  gallons  of  flavor'  "* 


ioG  liECIPES  FOR  TEN  GALLONS  EACH. 

spirit,  then  add  40  lbs.  of  sugar  dissolved  in  3f  gallons  oi 
water.    Filter.    (See  No.  3.) 

1 87.  Eau  de  Vie  de  Danzig. 

1  lb.  of  cacao,  roasted. 
^   do.  Ceylon  cinnamon. 
^   do.  mace. 

13  lemons,  the  yellow  rinds  only. 

Ground  and  cut ;  macerate  for  24  hours  with  3f  gallons 
of  alcohol,  95  per  cent.,  and  4  gallons  of  water  (see  No.  5); 
distil  from  off  the  water  3f  gallons  of  flavored  spirit ;  mix 
it  with  40  lbs.  of  sugar  dissolved  in  3f  gallons  of  water; 
filter;  color  yellow,  mixed  with  gold  leaves.  (See  Nos.  91 
and  181.) 

1 88.  Eau  de  Vie  de  Languedoc. 

4  ounces  of  pearl-barley  boiled  for  2  hours  in  4  gallons 
of  water  ;  add  1  ounce  of  linden  flowers,  1  ounce  of  alder 
flowers,  ^  an  ounce  of  black  tea;  boil  only  for  2  minutes; 
add  to  this  5f  gallons  of  alcohol,  95  per  cent. ;  add  the  fol- 
lowing, made  into  a  tinctuie :  15  grains  of  crude  cassia,  30 
grains  of  Turkey  rhubarb,  f  of  a  grain  of  aloe  socotriu, 
^  an  ounce  of  oak  bark ;  macerate  for  48  hours  in  3  pints 
of  alcohol  (see  No.  5) ;  color  pale  or  dark  yellow.  (See 
No  91.) 

189.  Elixir  de  Gams. 

10  drachms  of  myrrh. 
10       do.  aloes. 
15       do.  cloves. 
15       do.  nutmegs. 

5  ounces  of  Spanish  saffron. 

S\     do.     Ceylon  cinnamon. 
Ground  and  cut ;  macerate  for  8  days  with  3f  gallons  of 


ELIXIR  DES  TROUBADOURS. 


alcohol,  95  per  cent.,  and  4  gallons  of  water,  (see  No.  5) ; 
distil  from  off  the  water  3f  gallons  of  flavored  spirit;  add  4^ 
gallons  of  white  plain  syrup  (see  No.  1)  and  2  gallons  of 
water;  color  yellow.    (See  No.  91.) 

190.  Elixir  de  G-enievre.  (Elixir  of  Juniper.) 

11  lb.  of  juniper  berries,  ground;  macerate  for  8  days 
with  3f  gallons  of  alcohol,  95  per  cent.,  and  2  gallons  of 
water ;  press,  strain,  and  filter ;  add  4^  gallons  of  white 
plain  syrup.    (See  No.  7.) 

191.  Elixir  of  Long  Life 

•  2  ounces  of  Zedoary  root. 
2     do.  agaric. 
2      do.       gentian  root. 
2     do.      Venetian  theriak. 
2      do.       Turkey  rhubarb. 
2      do.       angelica  root. 
4      do.  ginger. 

Ground ;  macerate  for  2  weeks  with  4^  gallons  of  alco- 
hol, 95  per  cent,  (see  No.  5) ;  then  add  5|  gallons  of 
water.    Filter.    (See  No.  3.) 

192.  Elixir  de  Neroly. 

2  ounces  of  myrrh,  s^round ;  macerate  for  8  days  in  3 3 
gallons  of  alcohol,  95  per  cent. ;  add  97  drops  of  oil  of 
neroly ;  mix  it  with  20  lbs.  of  sugar  dissolved  in  5  gallons 
of  water.    Filter.    (Se^  No.  3.) 

193.  Elixir  des  Troubadoara. 

4  lbs.  of  musk  roses. 
1^  do.  jasmin  flowers. 


158 


KECIPES  FOK  TEN  GALLONS  EACH. 


1  lb.  of  orange  flowers. 
^  ounce  of  mace. 

2  do.      Ravenzara  nuts,  or  allspice. 

Cut,  and  macerate  for  2  weeks  with  3f  gallons  of  alcohol, 
95  per  cent.,  and  4  gallons  of  w^ater  (see  No.  5)  ;  distil 
from  ofl:' the  water  3f  gallons  of  alcohol  well  flavored  ;  add 
20  lbs.  of  sugar  dissolved  in  5  gallons  of  water ;  filter ; 
color  rose.    (See  No.  93.) 

194.  Elixir  de  Violettes. 

3  gallons  of  syrup  of  violets. 

2      do.      syrup  of  raspberries  (see  No.  356). 
5      do.      spirit,  60  per  cent. 
Mix  and  filter. 

195.  Escubac  d'lrelande. 

12  ounces  of  Italian  fennel-seed. 
8       do.       Ceylon  cinnamon. 

Ground ;  macerate  for  24  hours  with  3^  gallons  of  alco- 
hol, 95  per  cent.,  and  4  gallons  of  water  (see  No.  5) ;  distil 
from  ofl"  the  water  3^  gallons  of  flavored  spirit ;  add  6f 
gallons  of  white  plain  syrup,  filter,  and  color  yellow.  (See 
Nos.  3,  7,  and  91.) 

196.  Esprit  de  Manuel. 

100  drops  of  oil  of  peppermint. 
59     do'.     oil  of  cloves. 

Dissolve  in  3i  gallons  of  alcohol,  95  per  cent. ;  add  0§ 
gallons  of  white  plain  syrup  ;  color  green  with  safii'on  and 
indigo.    (See  Xos.  7  and  90.) 


EXTKATT  d' ABSINTHE. 


150 


197.  Essence  of  Ginger. 

2  lbs.  of  ground  ginger. 

6  gallons  of  alcohol,  95  per  cent. 

4  do.       of  water. 

Macerate  for  2  weeks  (see  No.  5) ;  strain,  and  filter. 

198.  Essence  of  Lemon. 

2  ounces  of  oil  of  lemon  dissolved  in  6  gallons  of  alco- 
hol, 95  per  cent. ;  add  4  gallons  of  water ;  filter ;  color 
yellow.    (See  No.  91.) 

199.  Essence  of  Peppermint. 

2  ounces  of  oil  of  peppermint  dissolved  in  6  gallons  of 
alcohol,  95  per  cent. ;  add  4  gallons  of  water ;  color  with 
tincture  of  turmeric.  Filter.    (See  No.  91.) 

200.  Essence  of  Wintergreen. 

2  ounces  of  oil  of  wintergreen  dissolved  in  6  gallons  of 
alcohol,  95  per  cent. ;  add  4  gallons  of  water ;  color  red 
with  tincture  of  sanders  wood  ;  filter.    (See  No.  3.) 

201.  Extrait  d' Absinthe. 

26|  ounces  of  Italian  fennel-seed. 

5  lbs.  of  green  anise-seed. 
13|  ounces  of  liquorice-root. 
3|  drachms  of  calamus-root. 

Ground  ;  macerate  for  24  hours  with  gallons  of  alco- 
hol, 95  per  cent.,  and  6^  gallons  of  water  (see  No.  5)  ; 
distil  over  till  running  45  per  cent. ;  macerate  the  distilled 
liquor  for  48  hours  with  4^  ounces  of  peppermint  and  12 
ounces  of  Pontic  wormwood ;  press  and  filter. 


ICU 


RECIPES  FOR  TEN  GALLONS  EACH. 


202.  Fining  with  Milk. 

1  of  a  pint  of  good  milk,  boiled  and  cooled  again,  mixed 
with  10  gallons  of  liquor ;  it  will  soon  settle  it. 

203.  Fining  with  Eggs. 

2  egg  whites  beaten  to  froth  ;  add  a  little  alcohol ;  mix 
it  with  1 0  gallons  of  liquor  ;  it  will  soon  settle  it. 

204.  Fining  with  Potash. 

1^  ounce  of  carbonate  of  potash,  dissolved  in  1  pint  of 
water,  mixed  with  10  gallons  of  liquor,  will  soon  settle  it. 

205.  Fining  with  Alum. 

3  drachms  of  powdered  calcinated  alum  dissolved  in 
alcohol,  and  mixed  with  10  gallons  of  liquor,  will  soon 
settle  it. 

206.  Fever  Drops, 

5 1  lbs.  of  calamus-root. 
If    do.  zedoary. 

do.  ginger. 
31    do.    dried  orange  apples. 

Ground ;  macerate  for  8  days  in  5  gallons  of  alcohol, 
80  per  cent,  (see  No.  5) ;  strain,  press,  and  filter ;  then 
add  4  to  6  ounces  of  alcoholic  extract  of  Peruvian  bark  dis- 
solved in  5  gallons  of  alcohol,  80  per  cent.  Filter.  (See 
No.  3.) 

Dose  3  to  4  teaspoonfuls  a  day. 

207.  Gerofline. 
^  ounce  of  oil  of  cloves  dissolved  in  3  gallons  of  alcohol, 


GINGER  BEEK. 


101 


95  per  cent. ;  add  2^  gallons-  of  white  plain  s  (seo 
No.  V),  and  4^  gallons  of  water.    Filter.    Color  yellow. 

208.   Gin,  Domestic. 

3  drachms  of  oil  of  j'lniper ;  dissolve  in  5^  gallons  o 
alcohol,  95  per  cent. ;  add  4f  gallons  of  water  and  }  gal 
Ion  of  white  plain  syrup.    (See  No.  7.) 

209.  Gm.  English. 

3  drachms  of  oil  of  juniper. 
1  drachm  of  oil  of  turpentine. 

Dissolve  in  5i  gallons  of  alcohol,  95  per  cent.;  add  4| 
gallons  of  water. 

210.  G-in,  Holland. 

2^  gallons  of  Holland  gin. 

3f       do.      alcohol,  95  per  cent. 

3|       do.     water,  mixed  together.  . 

211.  Gin,  London  Cordial. 

3  drachms  of  oil  of  juniper. 
■1  do.  oil  of  angelica. 
10  drops  of  oil  of  coriander. 

Dissolve  in  5^  gallons  of  alcohol,  95  per  cent.;  add  ^ 
gallon  of  white  plain  syrup  (see  No.  7),  and  4i  gallons  ot 
water.  Filter. 

212.  Ginger  Beer. 

10  gallons  of  boiling  water. 
10  ounces  of  cream  of  tartar. 
15      do       ground  ginger. 


1G2 


KECirES  FOR  TEX  GALLOXS  EACH. 


10  lemons  cut  in  slices  and  boiled  together;  let  them 
stand  until  nearly  cool ;  strain  and  press  them.  Dissolve  in 
this  mixture  15  lbs.  of  sugar,  and  add  when  lukewarm,  one 
pmt  of  yeast;  let  the  compound  stand  for  14  hours  skim 
and  filter  ;  bottle  and  bind  the  corks. 

213.    Hop  Beer. 

2  ounces  of  hops  boiled  for  10  minutes  in  10  gallons  of 
water,  with  16  lbs.  of  sugar;  then  skim  and  strain;  let  it 
cool  to  SO  degrees,  Fahrenheit ;  add  l\  pint  of  brewers' 
yeast,  and  let  it  stand  for  24  hours ;  filter,  and  fill  it  in  an 
iron-bound  and  well  pitched  cask,  and  bung  it  up  tight. 

214.  Huile  d' Absinthe.  (Oil  of  Absinthe.) 

1^  lb.  of  wormwood. 
1  lb.  of  green  anise-seed. 
1  lb.  of  fennel-seed. 

Ground;  macerate  for  10  days  in  4  gallons  of  alcohol, 
95  per  cent. ;  add  5  gallons  of  water  (see  Xo.  5).  Distil 
from  oft'  the  water  4  gallons  of  flavored  spirit ;  mix  it  with 
48  lbs.  of  sugar,  boiled  for  3  hours  with  3  gallons  of  water, 
filling  up  as  it  evaporates ;  skhn,  mix,  filter,  while  warm. 
Sweet-oil  color. 

215.   Hiiile  d' Amour.  (Oil  of  Love.) 

8  ounces  of  molda^'ique  seed. 

4       do.     sprouts  of  rosemary  with  flowers. 

16      do.     lemon  balm. 

Ground  ;  macerate  for  10  days  in  4  gallons  of  alcohol,  95 
per  cent. ;  add  5  gallons  of  water  (see  Xo.  5).  Distil  from 
ofl'tlie  water  4  gallons  of  flavored  spirit,  and  mix  it  with 


HUILE  DE  BEIiGAMOT. 


1G3 


48  lbs.  of  sugar  boiled  for  3  hours  with  3  gallons  of  water, 
filling  up  as  it  evaporates ;  skim,  mix,  filter  while  warm. 
Color  green.    (See  No.  90.) 

216.  Huile  d' Ananas.  (Pineapple  Oil.) 

4  lbs.  of  pineapples,  grated ;  macerate  them  with  4  gal- 
lons of  alcohol,  95  per  cent.,  for  one  week  (see  Ko.  5). 
Strain,  press  and  filter ;  add  a  syrup  made  of  48  lbs.  of 
sugar  boiled  for  3  hours  with  3  gallons  of  water,  filling  up 
as  it  evaj^orates;  skim,  mix,  filter  if  necessary.  (See 
No.  7.) 

217.  Huile  d'Angelique.  (Oil  of  Angelica.) 

12  ounces  of  angelica  root. 

2  do.       Ceylon  cinnamon. 

Ground  ;  macerate  for  10  days  in  4  gallons  of  alcohol,  95 
per  cent.,  and  5  gallons  of  water  (see  No.  5).  Distil  from 
ofi'the  w^ater  4  gallons  of  flavored  spirit;  mix  it  with  48 
lbs.  of  sugar  boiled  for  3  hours  with  3  gallons  of  water,  fill- 
ing up  as  it  evaporates ;  skim,  mix  and  filter  warm.  (See 
No.  V.) 

218.    Huile  d'Anis.    (OU  of  Anise-seed  i 

3  drachms  of  oil  of  anise-seed. 
L  ounce  of  tincture  of  vanilla. 

Dissolve  in  4  gallons  of  alcohol,  95  per  cent. ;  add  a 
syrup  made  of  48  lbs.  of  sugar  boiled  for  3  hours  with  3  gal- 
lons of  w\ater,  filling  up  as  it  evaporates ;  skim,  mix,  filter 
warm  if  necessary.    (See  No.  V.) 

219.  Huile  de  Bergamot.  (Oil  of  Bergamot.) 

^  ounce  of  oil  of  bergamot. 
A  drachm  of  oil  of  orange. 


164: 


KECIPES  FOK  TEN  GALLONS  EACH. 


Dissolve  in  4  gallons  of  alcohol,  95  per  cent. ;  add  a 
syrup  made  of  48  lbs.  of  sugar  boiled  for  3  hours  with  3 
gallons  of  water,  filling  up  as  it  evaporates  (See  No.  7) ; 
skim,  mix,  filter  warm  if  necessary. 

220.  Huile  de  Cannelle.  (Cinnamon  on.) 

^  ounce  of  oil  of  cinnamon,  dissolved  in  4  gallons  of  alco- 
hol, 95  per  cent.  ;  add  a  syrup  made  of  48  lbs.  of  sugar 
boiled  for  3  hours  with  3  gallons  of  water,  filling  up  as  it 
evaporates;  skim,  mix,  filter  warm  if  necessary.  (See 
No.  7.) 

221.  Hnile  de  Celery.  (Celery  Oii.) 

f  lb.  of  celery  seed,  ground  ;  macerate  for  10  days  with 
4  gallons  of  alcohol,  95  per  cent.,  and  5  gallons  of  water. 
(See  No.  5.)  Distil  from  oflT  the  water  4  gallons  of  flavored 
spirit ;  add  a  syrup  made  of  48  lbs.  of  sugar  boiled  for  three 
hours  with  3  gallons  of  water,  filling  up  as  it  evaporates ; 
skim,  mix,  filter  warm  if  necessary.    (See  No.  7.) 

222.  Hnile  des  Chasseurs.  (Hunter's  Oil.) 

20  drops  of  oil  of  mace. 
12      do.     oil  of  spearmint. 
8       do.     oil  of  neroly. 
120    do.     oil  of  peppermint. 

Dissolve  in  4  gallons  of  alcohol,  95  per  cent. ;  add  a 
syrup  made  of  48  lbs.  of  sugar  boiled  for  3  hours  with  3  gal- 
Ions  of  water,  filling  up  as  it  evaporates ;  skim,  mix,  filter 
warm.    Color  gre^n.    (See  Nos.  7  and  90.) 

223.  Hmle  de  Citron.  (Lemon  Oil.) 
i  ounce  of  oil  of  lemon,  dissolved  in  4  gallons  of  alcohol, 


IIUILE  DE  JUPITEK. 


165 


\j5  per  crnt, ;  add  a  syrup  made  of  48  lbs.  of  sugar  boiled  for 
3  hours  with  3  gallons  of  water,  filling  up  as  it  evaporates ; 
fikira,  mix,  filter  warm.  Color  yellow.  (See  Nos.  7  and  01.) 

224.    Huile  de  Fleurs  d' Orange.    (Oil  of  Orange  Flowers. 

50  drops  of  oil  of  neroly  dissolved  in  4  gallons  of  alco- 
hol, 95  per  cent. ;  add  a  syrup  made  of  48  lbs.  of  sugar 
boiled  for  3  hours  with  3  gallons  of  water,  filling  up  as  it 
evaporates  ;  skim,  mix,  filter  warm.    (See  No.  7.) 

225.  Huile  de  Gerofle,  (Oil  of  Cloves.) 

3  drachms  of  oil  of  cloves  dissolved  in  4  gallons  of  alco- 
hol^ 95  per  cent. ;  add  a  syrup  made  of  48  lbs.  of  sugar 
boiied  for  3  hours  with  3  gallons  of  water,  filling  up  as  it 
evaporates ;  skim,  mix,  filter  warm  ;  color  dark  yellow 
(See  ISTos.  7  and  91.) 

226.  Huile  de  Jasmin.  (On  of  Jasmin.) 

4  lbs.  of  jasmin  flowers. 

Macerate  them  for  2  weeks  with  4  gallons  of  alcohol, 
95  per  cent,  (see  No.  5);  strain  and  press;  add  a  syrup 
made  of  48  lbs.  of  sugar  boiled  for  3  hours  with  3  gallons 
Oa  water,  filling  up  as  it  evaporates,  skim,  mix,  filter 
V  \rm.    (See  No.  V.) 

227.  Huile  de  Jupiter.  (On  of  Jove.) 

8  ounces  of  Italian  fennel-seed. 
8     do.  cinnamon. 
8     do.      roasted  cacao. 
4      do.  orris-root. 

Ground  ;  macerate  for  10  days  with  4  gallons  of  alcohol 


166 


KECIPE8  FOR  TKN   GALLOKS  EACH. 


95  per  cent.,  and  5  gallons  of  water  (see  No.  5) ;  distil 
from  off  the  water  4  gallons  of  flavored  spirit ;  add  a  syrup 
made  of  48  lbs.  of  susjar  boiled  for  3  hours  with  3  o'allons 
of  water,  filling  up  as  it  evaporates ;  skim,  mix,  filter 
warm.    (See  No.  7.) 

228.  Huile  de  Kirschwasser.  (Oil  of  Kirschwasser.) 

4  gallons  of  Kirschwasser ;  add  a  syrup  made  of  48  lbs. 
of  sugar  boiled  for  3  hours  with  3  gallons  of  water,  filling 
up  as  it  evaporates ;  skim,  mix,  filter  warm.    (See  No.  7.) 

229.  Huile  de  Menthe.  (Oil  of  Mint.) 

^  an  ounce  of  oil  of  peppermint  dissolved  in  4  gallons  of 
alcohol,  95  per  cent. ;  add  a  syrup  made  of  48  lbs.  of  sugar 
boiled  for  3  hours  with  3  gallons  of  water,  filling  up  as  it 
evaporates  ;  skim,  mix,  filter  warm.    (See  No.  7.) 

230.  Huile  de  Musca.de.  (Oil  of  Mace.) 

|-  an  ounce  of  oil  of  mace  dissolved  in  4  gallons  ot 
alcohol,  95  per  cent. ;  add  a  syrup  made  of  48  lbs.  of  sugar 
boiled  for  3  hours  with  3  gallons  of  water,  filling  up  as  it 
evaporates  ;  skim,  mix,  filter  warm.    (See  No.  7.) 

231.  Huile  de  Myrrhe.  (OUofMyrrh.) 

2  ounces  of  myrrh. 
4       do.  cinnamon. 

Ground  ;  macerate  for  10  days  with  4  gallons  of  alcohol, 
95  per  cent,  (see  No.  5)  ;  strain,  press ;  then  add  a  syrup 
made  of  48  lbs.  of  sugar  boiled  for  3  hours  with  3  gallons 


HUILE  KOVALE. 


107 


of  water,  filling  up  as  it  evaporates ;  skim,  mix,  filter, 
warm.    (See  No.  7.) 

232.  Huile  de  Sept  Grains.  (OU  of  Seven  Seeds ) 

6  ounces  of  green  anise-seed; 
3     do.  dill-seed. 
3     do.  coriander-seed. 
3     do.  fennel-seed. 
3     do,      star  anise-seed. 
3     do.  caraway-seed. 
1^    do.  celery-seed. 

Ground  ;  macerate  for  10  days  with  4  gallons  of  alcohol, 
95  per  cent,  and  5  gallons  of  water  (see  No.  5) ;  distil 
from  off  the  water  4  gallons  of  flavored  spirit ;  add  a  syrup 
made  of  48  lbs.  of  sugar  boiled  for  3  hours  in  3  gallons  ol 
water,  filling  up  as  it  evaporates  ;  skim,  mix,  filter  warm. 
(See  No.  7.) 

233.   Huile  de  Rose.   (OU  of  Roses.) 

50  drops  of  oil  of  roses  dissolved  in  4  gallons  of  alcohol, 
95  per  cent. ;  add  a  syrup  made  of  48  lbs.  of  sugar  boiled 
for  3  hours  in  3  gallons  of  water ;  fill  up  as  it  i^^vaporates ; 
ekim,  mix,  filter  warm ;  color  rose.    (See  Nos  V  and  93.) 


234.  Huile  Royale.  (Rojal  Oil) 

4  ounces  of  ground  cloves. 

4     do.  cinnamon. 

4     do.  myrrh. 

8     do.  carrot-seed. 

10  oranges,  the  yellow  rinds  only. 

Macerate  for  10  days  witli  4  gallons  of  alcohol,  0&  per 


EECIPKS  FOR  TEX  GALLONS  EACH. 


ceut.,  and  5  gallons  of  water  (see  Xo.  5) ;  distil  from  oft 
the  water  4  gallons  of  flavored  spirit ;  add  a  syrup  made 
of  48  lbs.  of  sugar  boiled  for  3  hours  with  3  gallons  of 
water ;  fiJl  up  as  it  evaporates ;  skim,  mix,  filter  warm. 
(See  No.  7.) 

235.  Hnile  de  Rhum. 

2|  ounces  of  maidenhair. 

2f      do.       Ceylon  cmnamon. 

Ground  and  cut ;  add  to  the  following  syrup  when 
nearly  done  :  take  48  lbs.  of  sugar,  boil  it  for  3  hours 
with  3  gallons  of  water,  filling  up  as  it  evaporates  (see 
Ko.  V) ;  skim,  press,  and  filter  ;  ^heu  add  4  gallons  of  good 
Jamaica  rum. 

236.  Huile  de  The.  (Oil  of  Tea.) 

48  lbs.  of  sugar  to  be  boiled  for  3  hours  with  3  gallons 
of  water;  fill  up  as  it  evaporates  (see  Xo.  V);  add  8 
ounces  of  imperial  tea  ;  strain,  press ;  add  4  gallons  of  alco- 
hol, 95  per  cent. ;  filter  warm. 

237.  Hnile  de  Yanille.  (VaniUa  Oil) 

2  drachms  of  vanilla,  cut  and  rubbed,  with  1  ounce  of 
sugar;  add  13  drops  of  oil  of  roses;  dissolve  in  4  gallons 
of  alcohol,  95  per  cent. ;  then  add  a  syi'up  made  of  48  lbs.  of 
KUgar  boiled  for  3  hom-s  in  3  gallons  of  water,  filling  up 
it  evaporates  (see  Xo.  V) ;  skim,  mix,  and  filter  warm. 

238.  Huile  de  Venus.  (On  of  Tenua.) 


5  ounces  of  carrot  flowers. 

6  do.      green  anise-seed. 


iiYPOCRAS  A  i/angi:lique.     *  169 

6  ounces  of  carawny-seed 

15  oranges,  only  the  yellow  rind. 

Cut  and  ground;  macerate  for  10  days  with  4  gallons 
of  alcohol,  95  per  cent.,  and  5  gallons  of  water  (see  No.  5) ; 
distil  from  oif  the  water  4  gallons  of  flavored  spirit ;  then 
add  a  syrup  made  of  48  lbs.  of  sugar  boiled  for  3  hours 
with  3  gallons  of  water,  filling  up  as  it  evaporates  (see  No. 
7) ;  skim,  mix,  and  filter  warm. 

239.  Huile  de  Violettes.  (Violet  Oil.) 

'  48  lbs.  of  sugar  boiled  for  3  hours  with  3  gallons  of 
water,  filling  up  as  it  evaporates  (see  No.  7) ;  skim ;  take 
from  the  fire,  and  add  8  ounces  of  violet  flowers  ;  let  it 
nearly  cool,  and  then  add  4  gallons  of  alcohol,  95  per  cent.; 
strain  and  filter ;  color  violet  with  tincture  of  indigo  and 
cochineal.    (See  No.  94.) 

240.  Hydromel  Vineux  (Metheglin).  (Wine  Mead.) 

16  lbs.  of  honey,  dissolved  in  9  gallons  of  water,  heated 
to  84  degrees  of  Fahrenheit ;  add  ^  pint  of  good  brcAvers' 
yeast,  mix  this  well  and  put  it  in  a  clean  10-gallon  keg,  fill 
it  to  the  bung  and  put  it  in  a  warm  place;  during  fermen- 
tion  keep  the  keg  full  with  the  balance  of  the  liquor.  When 
the  fermentation  is  over  keep  it  well  bunged  in  a  cool 
place. 

241.  Hypocras  a  I'Angelique.  (A^ngeiica  Hippocras) 

10  ounces  of  angelica-root. 
1  ounce  of  nutiiiegs. 

Ground;  macerate  for  2  days  with  9  gallons  of  claret 
wine  (see  No.  5) ;  then  add  8  lbs.  of  sugar  in  powder,  and 
f  gallon  of  alcohol,  95  per  cent.    Filter,    (See  No.  3.) 
» 


170 


RECIPES  FOR  TEN  GALLONS  EACH. 


242.  Hypocras  au  Cedrat.  (Cedrat  Hippocras.) 

10  cedrats,  the  rinds  of  them  cut ;  add  ^  gallon  of  alco- 
hol, 95  per  cent.,  and  9  gallons  of  good  claret  wine ;  macer 
ate  for  2  days  (see  No.  5) ;  add  8  lbs.  of  sugar  in  powder; 
when  dissolved.   Filter.    (See  No.  3.) 

243.  Hypocras  Framboise.    (Raspberry  Hippocras.) 

3  lbs.  of  raspberries  made  to  a  pulp  ;  add  9  gallons  of 
claret  wine,  and  ^  gallon  of  alcohol,  95  per  cent.  Dissolve 
8  lbs.  of  sugar  in  powder  in  it.    Filter.    (See  No.  3.) 

244.  Hypocras  au  Genievre.    (Juniper  Hippocras.) 

2^  lbs.  of  ground  juniper  berries ;  macerate  for  2  dayj 
with  9  gallons  of  claret  wine,  and  J-  gallon  of  alcohol,  91 
per  cent.  (See  No.  5.)  Dissolve  and  add  8  lbs.  of  pow 
dered  sugai';  strain  and  filter. 

245.  Hypocras  aux  Noyaux.  (Noyau  Hippocras.) 

480  apricot  stones. 
240  peach  do. 

Broken  without  touching  the  kernels ;  macerate  stones 
and  kernels  together  for  2  days  with  9  gallons  of  white 
French  wine,  and  ^  gallon  of  alcohol,  95  per  cent,  (see 
No.  5) ;  dissolve  it  in  8  lbs.  of  powdered  sugar.  Strain  anr 
filter.   (See  No.  3.) 

246.  Hypocras  Simple. 

5  ounces  of  cinnamon. 
2  drachms  of  cloves. 
1       do.  Mace. 

Ground  ;  macerate  for  2  days  with  ^  gallon  of  alcohol, 


IMPEKIAL  NECTAR. 


ITJ 


per  cent,  (see  No.  5) ;  add  one  drachm  of  essence  of  amber, 
and  dissolve  8  lbs.  of  powdered  sugar  in  9  gallons  of  claret 
wine ;  strain  and  filter.    (See  No.  3.) 

247.  Hypocras  a  la  Vanille.  (Vanilla  nippocras.) 

1  ounce  of  vanilla  powdered  with  8  lbs.  of  sugar.  Dis 
solve  them  in  9  gallons  of  claret  wine;  add  ^  gallon  oi 
alcohol,  95  per  cent.  Filter. 

248.  Hypocras  au  Vin  d' Absinthe.   (Absinthe  Hippo 

eras.) 

2i  lbs.  of  fresh  wormwood ;  macerate  for  12  hours  in  9 
gallons  of  white  wine  (see  No.  5),  filter;  add  to  this 
40  lemons,  the  thin  yellow  rinds  only. 
40  cedrats.       do.     do.     do.  do. 
5  ounces  of  anise-seed. 
1       do.  cloves. 

Ground  and  cut ;  macerate  the  whole  with  i  gallon  of 
alcohol,  95  per  cent. ;  add  8  lbs.  of  powdered  sugar  ;  strain 
and  filter.    (See  No.  5.) 

249.  Hypocras  a  laYiolette.  (Yioiet  Hippocras.) 

7^  ounces  of  orris-root. 
1       do.  cloves. 

Ground ;  macerate  for  2  days  with  9  gallons  of  claret 
wine  and  ^  gallon  of  alcohol,  95  per  cent,  (see  No.  5).  Dis- 
solve in  it  8  lbs.  of  powdered  sugar ;  strain,  filter ;  add  40 
drops  of  essence  of  amber,  and  40  drops  of  essence  oi 
musk. 

250.  Imperial  Nectar. 

8  lemons,  the  yellow  rinds  only. 
10  oranges.       do.     do.  do. 


172 


RIXIPES  FOJi  TEN  GALLUISS  EACH. 


6  ounces  of  Ceylon  cinnamon. 
^       do.  mace. 
8       do.     star  anise-seed. 
8       do.  coriander-seed. 
^       do.     juniper  berries, 
i       do.  angelica-seed. 
?  Jracbms  of  Spanish  safiron. 

Ground  and  cut;  macerate  for  10  days  with  4  gallons  of 
alcohol,  95  per  cent.,  and  5  gallons  of  water  (see  No.  5). 
Distil  from  off  the  water  4  gallons  of  flavored  alcohol,  and 
add  a  syrup  made  of  20  lbs.  of  sugar  boiled  with  4i  gallons 
of  water ;  when  nearly  cold  mix  in  ^  gallon  of  rose-water. 
Filter,  and  color  rose.    (See  Xo.  93.) 


251.  Instantaneous  Beer. 

9^  galloxi^  of  water. 

^       do.  lemon-juice. 

11  omice  cf  ginger  powder.  \ 

10  lbs.  of  sugar.  Dissolve  and  mix  together ;  contmue 
stirring  while  bottling  (strong  bottles)  get  corks,  mallet 
and  string  at  hand,  then  add,  for  each  bottle  separate,  one 
drachm  of  bicarbonate  of  soda ;  cork  and  string  it  quick. 


252.  Lait  de  Vieillesse.  (Milk  of  Old  Age.) 

1  drachm  of  tincture  oi  Peruvian  balsam  mixed  Avith  3 
gallons  of  alcohol,  95  per  cent. ;  then  add  20  lbs.  of  sugar, 
dissolved  in  5^  gallons  of  water  ;  mix  in  }  gallon  of  orange- 
flower  water.    Filter.    (See  No.  93.)  - 


253.  Lait  Yirginale.  (Virgins  Milk.) 

I  ounce  of  oil  of  lemon,  disolvo  in  3  gallons  of  alcohol, 
95  i>cr  cent. ;  add  20  lbs.  of  sugar  dissolved  in  5}  gallons 


LEMONADE  FOR  BOITLING. 


173 


of  water  ;  mix  with  it  ^  gallon  of  vinegar  a'.id  |  gallon  oi 
lemon-juice.  ,  Filter. 

254.   Lait  de  Vecchia.  (Milk  of  Vecchia.) 

1^  lb.  of  roasted  cacao. 
I  lb.  of  cinnamon.  • 
}  lb.  of  carrot-seed. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco 
hoi,  95  per  cent,  and  3i  gallons  of  water  (see  'No.  5). 
Distil  from  off  the  water  3  gallons  of  flavored  spirit,  then 
add  20  lbs.  of  sugar  dissolved  in  of  gallons  of  water.  Fil- 
ter.   (See  No.  3.) 

255.  Lemonade  Effervescing. 

10  ounces  of  powdered  tartaric  acid. 
4  lbs.  6  oz.,        do.  sugar. 

1  drachm  of  oil  of  lemon  mixed  together  ;  k.-^p  it  dry; 
mark  it  No.  1. 

10  ounces  of  bicarbonate  of  soda. 
4  lbs.  6  oz.  of  powdered  sugar. 

1  drachm  of  oil  of  lemon  mixed  togethf^r ;  kc^p  dry ; 
mark  it  No.  2. 

Direction:  |  ounce  of  No.  1  in  one  tumbler  of  \vater  ; 
dissolve  |  ounce  of  No.  2,  put  in  another  tum^>ler  pi\:^ed, 
gives  a  splendid  lemonade. 

256.  Lemonade  for  Bottling. 

10  ounces  of  citric  acid. 

15  lbs.  of  sugar. 

)60  drops  of  oil  of  lemon. 

Rub  the  sugar  with  the  oil  of  lemon  ;  mix  in  tlie  powder 
ed  citric  acid,  dissolve  the  whole  in  9  {gallons  of  wnicr, 


174: 


EECIPf:S  FOE  TEN  GALLONS  EACH. 


filter  and  fill  it  in  soda-water  bottles ;  add  to  each  bottle  I 
drachm  of  bicarbonate  of  soda  in  pieces ;  cork  and  string. 

257.  Lemonade,  Plain,  in  Powder.  (For  Ten  Gallons ) 

I  lb.  of  tartaric  acid  in  powder. 
16  lbs.  of  sugar  in  powder. 

II  drachm  of  oil  of  lemons. 
Rub  and  mix  it  well. 

1  ounce  of  this  powder  makes  ^  a  pint  of  lemonade. 

258.   Life  of  Man. 

2  drachms  of  oil  of  lemons. 
11      do.      oil  of  cloves. 
27  drops  of  oil  of  mace. 

Dissolve  in  3  gallons  of  alcohol,  95  per  cent. ;  then  add 
24  lbs.  of  sugar  dissolved  in  5i  gallons  of  water ;  filter ; 
color  dark  rose.    (See  No.  93.) 

259.  Liqueur  a  la  Cambron. 

64  grains  of  vanilla. 
4  ounces  of  cinnamon. 
4     do.  orris-root. 

Ground;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  31  gallons  of  water  (see  No.  5) ;  dis- 
til from  off  the  water  3  gallons  of  flavored  spirit;  add  24 
lbs.  of  sugar  dissolved  in  5i  gallons  of  water  ;  filler ;  color 
red.    (See  No.  93.) 

260.  Liqueur  des  Amis  Reunis 

8  ounces  of  orris-root. 
1      do.       of  myrrh. 


LIQUEUR  DE  CANNELLE. 


175 


4  ounces  of  cinnamon. 
64  grains  of  vanilla. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent,  (see  No.  5),  and  3^  gallons  of  water 
distil  from  off  the  w^ter  3  gallons  of  flavored  spirit ;  mix 
with  24  lbs.  of  sugar  dissolved  in  5^  gallons  of  water; 
filter.    (See  No.  3.) 

261.  Liqueur  des  Braves.  (Spirit  of  Mars.) 

4  ounces  of  carrot-seed. 
4     do.  cardamom-seed. 
8     do.       roavSted  cacao. 
4      do.       Ceylon  cinnamon. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  3^  gallons  of  water  (see  No.  5) ;  dis- 
til from  off  the  water  3  gallons  of  flavored  spirit ;  add  24 
lbs.  of  sugar  dissolved  in  5^  gallons  of  water ;  filter.  (See 
No.  3.) 

262.  Liqueur  de  Cafe.  (Spirit  of  Coffee.) 

3  lbs.  of  light-brown  roasted  coffee  ground  and  boiled 
for  2  minutes  with  2  gallons  of  water ;  strain,  when  cool ; 
add  24  lbs.  of  sugar  dissolved  in  3i  gallons  of  water ;  add 
3  gallons  of  alcohol,  95  per  cent. ;  filter.   ^See  No.  3.) 

263.  Liqueur  de  Cannelle.  (Spirit  of  Cinnamon.) 

2  lbs.  of  cinnamon,  ground ;  macerate  for  24  hours  with 
3  gallons  of  alcohol,  95  per  cent.,  and  3|  gallons  of  water 
(see  No.  5)  ;  distil  from  off  the  water  3  gallons  of  flavored 
Sjiirit;  add  24  lbs.  of  sugar  dissolved  in  5^  gallons  of 
water;  filter;  color  red.    (See  No.  93.) 


176 


RECIPES  FOK  TEN  GALLONS  EACH. 


264.  Liqueur  de  Citron.   (Spirit  of  Lemon.) 

3  lbs.  of  lemon  rinds,  only  the  yellow  part. 

Cut  and  macerate  for  24  hours  with  3  gallons  of  alcohol. 
95  per  cent.,  and  3^  gallons  of  water  (see  No.  5) ;  distil 
from  olF  the  water  3  gallons  of  flavored  spirit ;  add  24  lbs. 
of  sugar  dissolved  in  5^  gallons  of  water ;  filter ;  color  yel- 
low.   (See  No.  91.) 

265.  Liqueur  de  Fleurs  d' Oranges.    (Spirit  of  Orange 

Flowers.) 

1  gallon  of  orange-flower  water  added  to  a  syrup  made 
of  24  lbs.  of  sugar  dissolved  in  4i  gallons  of  Avater;  mix 
with  3  gallons  of  alcohol,  95  per  cent. ;  filter.    (See  No.  1.) 

266,    Liqueur  de  FraiseS.    (Spirit  of  Strawberries.) 

10  lbs.  of  strawberries,  boiled  for  5  minutes  with  a 
syrup  made  of  24  lbs.  of  sugar,  dissolved  in  5^  gallons  of 
water ;  strain,  and  add  3  gallons  of  alcohol,  95  per  cent. ; 
filter.    (See  Nos.  3  and  7.) 

267.    Liqueur  de  Framboises.    (Spirit  of  Raspberries.) 

10  lbs.  of  raspberries,  boiled  for  5  minutes  with  a  syrup 
made  of  24  lbs.  of  sugar,  dissolved  in  5^  gallons  of  water. 
Strain,  and  add  3  gallons  of  alcohol,  95  per  cent.  ;  filter. 
(See  Nos.  3  and  1.) 

268.  Liqueur  de  Groseilles.  (Spirit  of  Currants.) 

10  lbs.  of  red  currants,  boiled  for  5  minutes  with  a  syru]> 
made  of  24  lbs.  of  sugar,  dissolved  in  5i  gallons  of  water. 
Strain,  and  add  3  gallons  of  alcohol,  95  per  cent.;  filter. 
CSee  Nos.  3  and  7.) 


LIQUEUIJ  DE  ROSES. 


17  i 


269.     Liqueur  de  Mellisse.    (Spirit  of  Lemon  Balm.) 

J  an  ounce  of  oil  of  lemon  balm,  dissolved  in  3  gallons 
of  alcohol,  95  per  cent.  ;  add  24  lbs.  of  sugar,  dissolv'ed 
in  51  gallons  of  water ;  filter.  Color  deep  green,  with 
tincture  of  indigo  and  saffron.    (See  No.  90.) 

270.  Liqueur  d' Orange.  (Spirit  of  Oranges.) 

2  lbs.  of  CuraQoa  orange  peels,  ground ;  macerate  for 
24  hours  with  3  gallons  of  alcohol,  95  per  cent.,  and  3^ 
gallons  of  water  (see  No.  5) ;  distil  from  off  the  water  3 
gallons  of  flavored  spirit,  add  24  lbs.  of  sugar,  dissolved 
in  4f  gallons  of  water,  mix  with  it  1  gallon  of  orange-flower 
water ;  filter.  Color  green,  with  tincture  of  saftron  and 
indigo.    (See  No.  90.) 

271.  Liqueur  d' Orgeat.  (Spirit  of  Orgeat.) 

3  lbs.  of  sweet  almonds. 
1  lb.  of  bitter  almonds. 

1  gallon  of  boiUng  water ;  let  them  stand  together  till 
nearly  cold  ;  take  the  skins  off  by  pressing  with  the  fin- 
gers ;  grind,  and  macerate  for  10  days,  with  3  gallons  of 
alcohol,  95  per  cent,  (see  No.  5) ;  strain  and  press  ;  add 
^  gallon  of  orange-flower  water  and  24  lbs.  of  sugar,  dis- 
solved in  5  gallons  of  water  ;  filter.    (See  No."3.) 

272.  Liqueur  de  Roses,  (Spirit  of  Roses.) 

5  lbs.  of  rose  leaves. 
3  ounces  of  cinnamon. 
1      do.  fennel-seed. 

The  two  latter  ground  ;  naacerate  for  24  hours  with  3 


178 


KECIPES  FOE  TEN  GALLONS  EACH. 


gallons  of  alcohol,  95  per  cent.,  and  4  gallons  of  watci 
(see  No.  5).  Distil  over  3  gallons  of  flavored  spirit ;  add 
24  lbs.  of  sugar  dissolved  in  5f  gallons  of  water ;  filter. 
Color  rose.    (See  No.  93.) 

273.  Liqueur  Stomachique. 


6  ounces  of 

orange  peels. 

4 

do. 

lemon. 

2 

do. 

anise-seed. 

do. 

galanga-root. 

do. 

cinnamon. 

do. 

orris-root. 

do. 

basil. 

H 

do. 

large  camomile  flowers. 

1 

do. 

lavender  flowers. 

1 

do. 

rosemary. 

2 

do. 

vanilla. 

do. 

nutmeg. 

do. 

mace. 

± 
2 

do. 

cubebs. 

1 

do. 

cardamom. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent. ;  and  4  gallons  of  water  (see  No.  5) ; 
distil  from  off  the  water  3  gallons  of  flavored  alcohol, 
add  24  lbs.  of  sugar,  dissolved  in  5^  gallons  of  water; 
color  red-yellow,  with  a  tincture  of  saffron  and  cochi- 
,neal.   Filter.    (See  Nos.  91  and  93.) 

274.  Liqueur  de  The.  (Spirit  of  Tea.) 

24  lbs.  of  sugar  and  5i  gallons  of  water ;  boil  and  skim, 
then  add  8  ounces  of  the  best  Hyson  tea;  let  it  stand  till 
nnarly  cool,  strain,  press ;  mix  with  it  3  gallons  of  alcohol, 


MARASQUIN  DE  FRAIf^KS. 


179 


95  per  cent.  Filter.  (One  ounce  of  tincture  of  Spanish  saf- 
fron may  do  well.) 

275.  Lovage. 

8  gallons  of  Holland  gin  are  mixed  with  one  gallon  of 
syrup,  a  tincture  made  of  4  lbs.  of  finely  cut  celery  roots  ; 
macerate  for  24  hours  with  one  gallon  of  alcohol,  95  per 
cent,  (see  No.  5) ;  strain,  and  press  the  alcohol  very  weW 
out,  and  dissolve  6  drachms  of  oil  of  cinnamon  and  2 
drachms  of  oil  of  caraway-seed  ;  filter.    (See  No.  3.) 

276.  Macaroni. 

4  lbs.  of  bitter  almonds. 
8  ounces  of  cinnamon. 
8       do.  nutmegs. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alcn 
hoi,  95  per  cent.,  and  3^  gallons  of  water  (see  No.  5).  Distil 
from  off  the  water  3  gallons  of  flavored  spirit,  and  add  24 
lbs.  of  sugar,  dissolved  in  3^  gallons  of  water.  Filter.  (See 
No.  3.) 

277.  Marasquin  de  Goings. 

48  quinces  grated. 

1  ounce  of  peach  kernels  broken. 

Macerate  for  24  hours  in  gallons  of  alcohol,  95  per 
cent.,  and  3|  gallons  of  water.  Distil  over  3  gallons  of 
flavored  alcohol,  and  add  7  gallons  of  the  whitest  plain 
syrup.    (See  No.  7.) 

278.  Marasquin  de  Fraises, 

10  lbs.  of  strawberries  made  to  a  pulp  ;  macerate  for 
24  hours  with  3^  gallons  of  alcohol,  95  per  cent.,  and  3 J 


180  EECIPES  FOK  TEN  GALLONS  EACH. 

gallous  of  water  (see  No.  5).  Distil  from  off  the  water  3 
gallons  of  flavored  alcohol,  and  add  7  gallons  of  the 
whitest  plain  syrup.    (See  No.  1.) 

279,  Marasquin  de  Framboises. 

10  lbs.  of  raspberries  made  to  a  pulp ;  macerate  for  24 
hours  with  3^  gallons  of  alcohol,  95  per  cent.,  and  3^  gallons 
of  water  (see  No.  5).  Distil  from  off  the  water  3  gallons 
of  flavored  alcohol,  and  add  7  gallons  of  the  whitest  plain 
syrup.    (See  No.  7.) 

280.  Marasq.Tiin  de  Groseilles.  , 

10  lbs.  of  red  currants  made  to  a  pulp;  macerate  for 
24  hours  with  3^  gallons  of  alcohol,  95  per  cent,  and  3^ 
gallons  of  water  (see  No.  5) ;  distil  from  off  the  water  8 
gallons  of  flavored  alcohol,  and  add  7  gallons  of  the 
whitest  plain  syrup.    (See  No.  7.) 

281.  MarasqLiin  de  Peches. 

12  lbs.  of  peaches  made  to  a  pulp ;  only  a  few  stones 
broken ;  macerate  for  24  hours  with  3^  gallons  of  alcohol, 
95  per  cent.,  and  3^  gallons  of  water  (see  No.  5).  Distil 
from  off  the  water  3  gallons  of  flavored  alcohol,  and  add  7 
gallons  of  the  whitest  plain  syrup.    (See  No.  7.) 

282.  Marasquino  di  Zara. 

9  lbs.  of  raspberries. 

G  lbs.  of  sour  red  cherries. 

3  lbs.  of  orange  flowers. 

.Made  to  a  pulp  with  stones;  macerate  for  24  hours  witd 
3^  gallons  of  alcohol,  95  per  cent.,  and  3^  gallons  of  water 


NOEDIIAECSER  KORN  BRAN  NT  W  KIN. 


(see  No.  5).  Distil  from  oflf  the  water  3  gallons  of  flavored 
alcohol,  and  add  1  gallons  of  the  whitest  plain  syrup. 
(See  No.  7.) 

283.  Mirabolanti,  Italian. 

1  lb.  of  ground  mirabolanti. 
^   do.  cardamom. 

Macerate  for  24  hours  with  3  gallons  of  alcohol,  95  per 
cent.,  and  3  gallons  of  water  (see  No.  5) ;  distil  from  off 
the  water  3  gallons  of  flavored  spirit,  and  add  24  lbs.  of 
sugar  dissolved  in  5^  gallons  of  water ;  filter.   (See  No.  3.) 

284.    Nectar  des  DieuX.    (Nectar  of  Olympus.) 

2  lbs.  of  honey. 

1  do.  coriander-seed, 
do.    fresh  lemon  peel. 

2  ounces  of  cloves. 

4    do.    st}rax  calamita. 
4    do.  benzoin. 

Ground  and  cut ;  macerate  for  2  weeks  with  3^  gallons 
of  alcohol,  95  per  cent.,  and  3|  gallons  of  water  (see 
No.  5) ;  distil  from  ofl"  the  water  3  gallons  of  flavored 
spirit,  and  add  8  ounces  of  orange  water,  H  drachm  of 
tincture  of  vanilla,  and  30  lbs.  of  sugar  dissolved  in  5^ 
gallons  of  water ;  filter ;  color  deep  red.    (See  No.  93.) 

285.  Nordhaeuser  Korn  Branntwein. 

45  drops  of  oil  of  star  anise-seed. 

6|  drachms  of  acetic  ether. 

V  ounces^of  St.  John's  bread  (Johannisbrod). 

^  drachm  of  Spanish  saflVon. 

I     do.     gunpowder  tea. 


182 


KKCIPES  FOR  TEN  GALLONS  EACH. 


6  drachms  of  cinnamon. 

Cut,  macerate,  and  dissolve  for  2-1:  hours  with  5  gallons 
of  the  purest  alcohol,  95  per  cent,  (see  No.  5);  then  add 
22^  grains  tartaric  acid  dissolved  in  5  gallons  of  water; 
color  yellow;  filter.    (See  Nos.  3  and  91.) 

286.  Oglio  di  Venere.  (Oil  of  Yenus.) 

1|  lb.  of  cardamom. 

{   do.  graines  d'ambrettes. 

}   do.  cinnamon. 

^   do.  myrrh. 
16  oranges,  the  yellow  rinds  of. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  and  3i  gallons  of  water  (see  No.  5)  ;  dis- 
til from  off  the  water  3  gallons  of  flavored  alcohol;  add  24 
lbs.  of  sugar  dissolved  in  5^  gallons  of  water ;  sweet  cil 
color  ;  filter.    (See  No.  3.) 

287.  Orange  Nectar. 

1  ounce  of  oil  of  neroly. 

40  oranges,  only  the  yellow  rinds. 

Macerate  for  8  days  in  3  gallons  of  alcohol,  95  per  cent, 
(see  No.  5) ;  add  24  lbs.  of  sugar  dissolved  in  5^  gallons 
of  water;  filter;  color  yellow.    (See  No.  91.) 

288.  Orangeade. 

40  oranges,  the  rinds  only,  powdered  with 
10  lbs.  of  sugar. 
8  gallons  of  water. 

Dissolved  and  mixed  together  in  a  boiler  or  tub. 
80  oranges,  tlie  juice  only. 


rOKTER. 


183 


40  lemons,  the  juice  only. 

Mix  together,  and  add  to  the  first  mixture ;  filter. 

289.    Parfait  Amour.    (Perfect  Love.) 

8  ounces  of  cedrat  rinds. 
4  do.  lemon  peels. 
|-     do.  cloves. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco 
hoi,  95  per  cent.,  and  3|  gallons  of  water  (see  No.  5)  ;  dis- 
til from  ofi*the  water  3  gallons  of  flavored  alcohol ;  add  30 
lbs.  of  sugar  dissolved  in  5|  gallons  of  water ;  color  deep 
red,  and  filter.    (See  Nos.  3  and  93.) 

290.  Porter, 

2i  gallons  of  brown  malt. 

3f  ounces  of  hops. 

2^       do.  molasses. 

3f       do.  liquorice. 

6  grains  of  pimentum. 

24     do.      extract  of  Spanish  liquorice. 

1^     do.      coculi  indici. 

22^    do,  ginger. 

3       do.      heading,  or  extract  of  dark  burned  malt, 
i  pint  of  coloring  (see  No.  88.) 
^    do.     half-burnt  coloring. 

All  substantial  articles  are  to  be  ground  ;  then  add  6  gal- 
lons of  water  at  144°  of  Fahrenheit,  stir  well  together, 
let  stand  for  1^  hour ;  draw  off"  the  liquor  as  much  as  j-os- 
sible.  Repeat  the  same  operation  with  3  gallons  for  the 
2d  and  3d  time  ;  mix  these  liquors,  boil  them  ;  clarify  with 
the  white  of  1  or  2  eggs  ;  cool  as  quick  as  possible  to  50°  of 
Fahrenheit  (see  No.  6) ;  add  i  lb.  of  yeast,  and  fill  up  in 
casks  when  the  fermentation  is  over. 


184 


KECIPES  FOR  TEy  G  A.LLONS  EACH. 


291.  Porter  en  Cercles 

11  pints  of  pale  malt. 
8^  pints  of  yellow  malt. 
4^  pints  of  brown  malt. 

Ground;  macerate  for  1^  hour  with  6  gallons  of  water 
at  144^^  of  Fahrenheit  (see  No.  5) ;  stir  and  mix  it  well ; 
let  it  stand  covered  for  1^  hour.  Draw  off  the  liquor  as 
clear  and  as  much  as  possible.  Repeat  a  second  or  third 
time  the  same  operation,  only  with  3  gallons  each  time. 
Mix  these  liquors ;  boil  and  clarify  with  the  white  of  1  or 
2  eggs  (see  No.  6) ;  add  3  ounces  of  hops  and  ^  drachm  of 
salt ;  strain,  and  cool  as  quick  as  possible ;  add  |  pint  of 
yeast  at  50°  of  Fahrenheit ;  fill  in  cask,  and  let  it  ferment. 

292,  Punch,  Imperial  Raspberry  Whiskey. 

5  ounces  of  sweet  almonds. 
5       do.     bitter  do. 

Infused  in  boiling  water  ;  then  skin,  and  add  1\  ounce  of 
powdered  cinnamon,  i  ounce  of  powdered  cloves,  and  5 
ounces  of  plain  syrup  (see  No.  7) ;  rub  them  fine ;  boil  in 
7  gallons  of  water  for  5  minutes  ;  strain,  add  when  cool  2 
gallons  of  whiskey,  and  one  gallon  of  raspberry  syrup 
(See  No.  356.) 

293.  Punch,  Kirschwasser.  (Essence  of.) 

53^  lbs.  of  white  sugar. 
31  gallons  of  water. 

Boil  to  the  crack  (see  Nos.  9  and  17) ;  add  1|  gallons  of 
lemon  juice ;  stir  till  getting  clear,  then  put  it  in  a  clean 
tub,  add  when  cold  5  gallons  of  kirschwasser.  Filter.  (Se^ 
No.  3.) 


PUNCH,  RDM. 


185 


294.  Punch,  d'Orsay. 

24  lemons,  the  yellow  rinds  only.  - 
24  oranges,        do.      do.  do. 

Cut;  macerate  for  24  hours  with  4  gahons  of  fourtli- 
proof  brandy  (see  No.  5) ;  then  make  a  syrup  of  12  lbs. 
of  sugar  boiled  (see  No.  7)  with  6  gallons  of  water  and 
the  juice  of  24  oranges  and  12  lemons ;  skim  and  mix  all 
together  and  filter.    (See  No.  3.) 

295.  t*unch,  Regent. 

14  lemons,  the  rinds  only. 

14  oranges,       do.  do. 

18|  drachms  of  ground  cinnamon. 

1  do.  do.  cloves. 

2  do.  do.  vanilla. 

Cut ;  macerate  for  24  hours  with  2  gallons  of  pure  Cog 
nac,  and  2  gallons  of  pure  Jamaica  rum  (see  No.  5).  Strain, 
press,  and  add  12  lbs.  of  sugar,  boiled  with  G  gallons  of 
water ;  skim,  and  add  to  the  syrup  2  ounces  of  green  tea ; 
let  it  cool,  and  add  the  juice  of  GO  lemons  and  14  oranges. 
FUter.    (See  No.  3.) 

296.  Punch,  Roman. 

-  The  juice  of  84  lemons  must  be  beaten  to  a  froth  with 
42  eggs  ;  then  add  to  it  1^  gallon  of  boiling  syrup,  1^ 
gallon  of  Cognac,  1^  gallon  of  Jamaica  rum,  2  gallons  ot 
sherbet,  mai-ascliino  (see  No.  329),  and  1  gallon  of  maras- 
quino  di  Zara.    (See  No.  282.) 

297.    Punch,  Rum.    (Essence  of.^ 

531^  lbs.  of  sugar. 
3|  gallons  of  water. 


ISO 


RECIPES  FOR  TEN  GALLONS  EACH. 


Boiled  to  the  crack  (see  Nos.  9  and  17) ;  add  1|  gallon 
of  lemon  juice  (to  the  boiling  sugar) ;  stir  till  getting  clear ; 
then  put  hi  a  clean  tab,  and  when  near  cool  add  5  gallons 
of  good  Jamaica  rum.    Filter.    (See  'No.  3.) 

298.  Quatia. 

1  lb.  of  quassia-root. 
1  lb.  of  orange  peel. 

Ground ;  macerate  for  24  hours  with  3  gallons  of  alco- 
hol, 95  per  cent.,  (see  No.  5)  ;  strain,  press ;  add  32  lbs. 
of  sugar  dissolved  in  5  gallons  of  water.  Filter.  (See 
No.  3.) 

299.    Ratafia  d'AbricOtS.    (Ratafia  of  Apricots.) 

8^  lbs.  of  apricots,  the  juice  of  them ;  boil  for  5  minutes 
in  20  lbs.  of  sugar,  and  4\  gallons  of  water ;  then  add  4 
gallons  of  alcohol,  95  per  cent.    Filter.    (See  No.  3.) 

00.   Ratafia  d'Angelique.  (Ratafia  of  Angelica.) 

1 2  ounces  of  angelica-root,  cut. 
8      do.      juniper  berries,  ground. 

Macerate  for  8  days  with  4  gallons  of  alcohol,  95  per 
cent.,  and  20  lbs.  of  sugar  dissolved  in  4f  gallons  of  water 
(see  No.  5).    Filter.    (See  No.  3.) 

01.    Ratafia  d'Anis.    (Ratafia  of  Anise-seed.) 

6f  ounces  of  green  anise-seed. 
13^     do.      star  anise-seed. 

Ground  ;  macerate  for  8  days  in  4  gallons  of  alcohol,  95 
per  cent,  (see  No.  5) ;  strain,  press ;  add  20  lbs.  of  sugar 
dissolved  in  ^  gallons  of  water.    Filter.    (See  No.  3.) 


KATAFIA  DE  FKAMBOISES. 


187 


302.  Ratafia  de  Cafe.  (Ratafia  of  CoEfee.) 
10  lbs.  of  roasted  Moclia  coffee. 

Ground ;  macerate  for  8  days  in  4  gallons  of  alcohol,  95 
per  cent,  (see  No.  5) ;  strain ;  add  20  lbs.  of  sugar  dis- 
solved in  4f  gallons  of  water.    Filter.    (See  No.  3.) 

303.    Ratafia  de  Cassis.    (Ratafia  of  Black  Currants.) 

The  juioe  of  12  lbs.  of  black  currants,  boiled  for  5 
minutes  with  20  lbs.  of  sugar,  and  4J  gallons  of  water, 
then  add  4  g&llons  of  alcohol,  95  per  cent.  Filter.  (See 
No.  3.) 

304.    Ratafia  de  CoingS.    (Ratafia  of  Quinces.) 
49  quinces,  grated. 

Macerate  for  8  days  with  4  gallons  of  alcohol,  95  per 
cent,  (see  No.  5) ;  press ;  add  20  lbs.  of  sugar  dissolved  in 
4^  gallons  of  water.    Filter.    (See  No.  3.) 

305.  Ratafia  de  Flenrs  d' Oranges.  (Ratafia  of  Orange 

Flowers.) 

4|  lbs.  of  fresh  orange  flowers. 

Macerate  for  8  days  with  4  gallons  of  alcohol,  95  per 
cent,  (see  No.  5) ;  strain,  press  ;  add  f  of  a  gallon  of  double 
orange-flower  water  and  20  lbs.  of  sugar  dissolved  in  4 
gallons  of  water.    Filter.    (See  No.  3.) 

306.    Ratafia  de  Framboises.     (Ratafia  of  Raspberries.) 

12  lbs.  of  raspberries,  the  juice  of  them  boiled  for  5  min- 
utes with  20  lbs.  of  sugar;  dissolve  in  4|  gallons  of  water; 
strain,  add  4  gallons  of  alcohol,  95  per  cent.  Filter.  (See 
No.  3.)          ^  • 


188 


KECIPES  FOR  TEN  GALLONS  EACH. 


307.  Ratafia  de  Genievre.  (Ratafia  of  Junipef ) 

2  lbs.  of  juniper  berries. 
^  ounce  of  cinnamon. 
1       do.  coriander, 
i       do.  mace. 

Ground ;  macerate  for  8  days  with  4  gallons  of  alcohol, 
95  per  cent,  (see  No.  5) ;  strain,  add  20  lbs.  of  sugar  dis- 
solved in  4f  gallons  of  water.    Filter.    (See  No,  3.) 

308.    Ratafia  de  Grenades.    (Ratafia  of  Pomegranates.) 

105  pomegranates  ripe,  cut;  macerate  for  8  days  in  4 
gallons  of  alcohol,  95  per  cent,  (see  No.  5) ;  strain,  press, 
add  20  lbs.  of  sugar  dissolved  in  4f  gallons  of  water.  Fil- 
ter.   (See  No.  3.) 

309.  Ratafia  de  Grenoble. 

^  ounce  of  Ceylon  cinnamon. 

i       do.  cloves. 

I       do.  mace. 

1^  lb.  of  cherry-leaves. 

8  lbs.  of  black  cherries. 

Ground ;  macerate  for  8  days  with  4  gallons  of  alcohol, 
95  pe'*  cent,  (see  No.  5) ;  add  20  lbs.  of  sugar  dissolved  in 
5  gallons  ot  black  wild-cherry  juice.    Filter.    (See  No.  3.) 

310.    Ratafia  de  GrOSeilleS.   (Ratafia  of  Currants.) 

12  lbs.  of  red  currants,  the  juice  of  tliem  boiled  for  5 
minutes  with  20  lbs.  of  sugar,  dissolved  in  4i  gallons  of 
water;  strain,  add  4  gallons  of  alcohol,  95  percent.  Filter 
(See  No.  3.) 


RATAFIA  DE  NOYAUX. 


189 


311.    Ratafia  de  Mares.    (Ratafia  of  Blackberries.; 

Boil  the  juice  of  J  2  lbs.  of  blackberries  for  5  minutes, 
with  20  lbs.  of  sugar  dissolved  in  4^  gallons  of  water ;  strain, 
and  add  4  gallons  of  alcohol,  95  per  cent.  Filter.  (See 
No.  3.) 

312.  Ratafia  de  Neuilly. 

25  lbs.  of  sour  cherries  (red  with  small  stems). 
10  lbs.  of  black  cherries. 
5  lbs.  of  red  j^inks. 

Made  to  a  pulp  without  breaking  stones ;  macerate  for 
2  weeks  with  4\  gallons  of  alcohol,  95  per  cent,  (see  No. 
6) ;  strain,  press,  and  add  one  gallon  of  syrup  and  water 
up  10  10  gallons. 

313.    Ratafia  de  Noix.    (Ratafia  of  Walnuts.) 

420  unripe  walnuts  (in  month  of  August.) 

4^^  drachms  of  cloves. 

41       do.  mace. 

41       do.        Ceylon  cinnamon. 

Ground  and  mashed ;  macerate  for  2  weeks  with  4  gal- 
lons of  alcohol,  95  per  cent.,  and  3^  gallons  of  water  (see 
No.  5) ;  strain,  press  and  add  2i  gallons  of  Avhite  plain 
syrup  (see  No.  7).    Filter.    (See  No,  3.) 

314.  Ratafia  de  Noyaux.  (Ratafia  of  Xojau.) 

31  lbs.  of  apricot  kernels  ground ;  macerate  for  2  weeks 
with  4  gallons  of  alcohol,  95  per  cent,  (see  No.  5) ;  strain, 
press,  and  then  add  20  fbs.  of  sugar  dissolved  in  4J  gallons 
of  water.    Filter.    (See  No.  3.) 


190 


RECIPES  FOR  TEX  GALLON'S  EACH. 


315.  Ratafia  de  Oillets.  (Ratafia  of  Pinka.) 

16  lbs.  of  pinks,  the  flower-leaves  only. 
1  ounce  of  Ceylon  cinnamon. 
1       do.  cloves. 

Ground ;  macerate  for  2  weeks  with  4  gallons  of  alcohol, 
95  per  cent.,  and  3|  gallons  of  water  (see  No.  5)  ;  strain, 
press,  and  add  2^  gallons  of  white  plain  syrup.  Filter. 

316.  Ratafia  de  Peaches.  (Ratafia  of  Pe 'dies.) 

12  lbs.  of  peaches  (the  juice  of  them). 

Let  the  liquid  ferment  for  8  days  ;  break  the  st?nes,  and 
add  to  it  a  syrup  made  of  20  lbs.  of  sugar  boiled  for  5 
minutes  with  4|-  gallons  of  water ;  then  add  4  gallons  of 
alcohol,  95  per  cent.  Filter. 

317.  Ratafia  de  C^uatre  Fruits.  (Ratafia  of  Four 

Fruits.) 

1  gallon  of  black  cherry  juice. 
1  do.  red  currant  do. 
1  do.  black  do.  do. 
1  do.  raspberry  do. 
^  an  ounce  of  ground  cloves. 
^     do.  coriander-seed. 

Macerate  for  1  week  with  4  gallons  of  alcohol,  95  per 
cent,  (see  No.  5)  ;  add  24  lbs.  of  sugar  moistened  and 
boiled  with  ^  a  gallon  of  water ;  mix  boiling  hot  Filter. 

318,    Ratafia  de  Sept  GraineS.    (Ratafia  of  Sevea  Seeds ) 

3  ounces  of  dilhseed. 

3.     do.  angelica-seed. 


KOSOLIO. 


101 


8  ounces  of  fennel-seed. 
3     do.  coriander-seed. 
3     do.  carrot-seed. 
'   3     do.  caraway-seed. 
3     do.       greei>  anise-leed. 

Gi'ound ;  macerate  for  8  days  with  4  gallons  of  alcohol, 
95  per  cent.,  and  3^  gallons  of  water  (see  No.  5)  ;  add  2^ 
gallons  of  white  plain  syrup.    Filter.   (See  Nos.  3  and  7.) 

319.  Rosa  Bianca.  (White  Rose.) 

40  drops  of  oil  of  roses. 
65   do.   tincture  of  musk. 

Dissolved  in  3  gallons  of  alcohol,  95  per  cent. ;  add  20 
lbs.  of  sugar  dissolved  in  5f  gallons  of  water.  Filter. 

320.   Rose  Rouge.   (Red  Rose.) 

40  drops  of  oil  of  roses. 

40     do.     tincture  of  musk. 

24      do.      oil  of  orange. 

Dissolved  in  3  gallons  of  alcohol,  95  per  cent.,  and  add 
20  lbs.  of  sugar  dissolved  in  5f  gallons  of  water,  and  coloi 
rose.    (See  No.  93.)    Filter.    (See  No.  3.) 

321.  Rosolio. 

2  drachms  of  essence  of  vanilla. 

13  drops  of  oil  of  roses. 

57     do.     essence  of  amber. 

Dissolved  in  3  gallons  of  alcohol,  95  per  cent.,  and  add 
20  lbs.  of  sugar  dissolved  in  5f  gallons  of  water;  color 
rose.    (See  No.  93.)  Filter. 


ri:ciim:s  fcr  tkx  gallons  each. 


322.  Kosolio  de  Breslau. 

2  drachms  of  essence  of  vanilla. 
16  drops  of  oil  of  roses. 
24      do.      oil  of  neroly.  ' 
9  oranges,  the  juice  of. 

Add  4  lbs.  of  dried  figs,  cut;  boil  the  orange  juice  and 
figs  together  for  5  minutes  in  a  boiler  containing  20  lbs. 
of  sugar  and  5f  gallons  of  water ;  then  press,  strain,  and 
add  3  gallons  of  alcohol,  95  per  cent.,  having  previously 
dissolved  the  essence  and  oils  in  it ;  color  rose.  (See  No. 
93.)    FUter.    (See  No.  3.) 

323.  Ruga.  (Kue.) 
2  lbs.  of  ruga,  or  rue. 

Macerate  for  24  hours  (see  No.  5)  with  3  gallons  of  alco- 
hol, 95  per  cent. ;  strain,  press,  and  add  20  lbs.  of  sugar 
dissolved  in  of  gallons  of  water.    Filter.    (See  No.  3.) 

324.  Rum,  Jamaica. 

35  gallons  of  sugar  scum,  from  refineries. 
7       do.       West  India  molasses. 

Dissolved  in  35  gallons  of  water  hot  enough  to  get  the 
mixture  at  80°  (degrees)  heat;  add  1  gallon  of  good  brew- 
ers' yeast.  When  fermentation  is  over  distil  and  add  |  of 
a  gallon  of  plain  syrup  (see  No.  7 ) ;  color  with  oak  bark 
♦lark  yellow. 

325.  Rum,  Jamaica,  Imitation. 
'7  lbs.  of  fragments  of  sugar  canes. 

Macerate  (see  No.  5)  for  24  hours  with  6  gallons  of  alco- 
hol, 95  per  cent.,  and  4  gallons  of  water;  add  13  ounces 
of  common  salt;  distil  over  6  gallons  of  flavored  spirit j 


SIIEKBET,  MAKASQUINO. 


uAd  3  J  gallons  of  water,  J-  of  a  gallon  of  white  plain 
syrup  (see  No.  7);  color  dark  yellow  with  oak  bark. 

326.    Rum,  St.  Croix.    (Santa  Cruz  Rum.) 

62  lbs.  of  brown  sugar  dissolved  in  40  gallons  of  boiling 
water;  cool  it  down  to  80°  (degrees);  add  1  gallon  of 
brewers'  yeast.    When  fermentation  is  over  distil. 

327.  Sherbet,  Currant. 

gallons  of  currant  juice. 
2       do.       fresh  calves'-feet  jelly. 
2       do.       currant  wine. 
2       do.       currant  ratafia. 
24  lbs.  of  sugar  dissolved  in  the  juice. 
Filter  warm.    (See  No.  3.) 

328.  Sherbet,  Lemon. 

21  gallons  of  lemon  juice. 

2       do. .     fresh  calves'-feet  jelly. 

2       do.       Madeira  wine. 

2       do.       French  brandy. 

24  lbs.  of  sugar  rubbed  with  the  rinds  of  the  lemons. 
Filter  warm.    (See  No.  3.) 

329.  Sherbet,  Marasquino. 

2^  gallons  of  orange  juice. 
2       do.       fresh  calves'-feet  jelly. 
51     do.       Marasquino  di  Zara. 
Filter  warm.    (See  No.  3.) 
9 


KECIPES  FOK  TEN  GALLONS  FACIT. 


330.  Sherbet  de  Quatre  Fruits.  (SherW  ^'  Fo  -  F-.uta 

2i  gallons  of  cherry  juice. 
2       do.       fresh  calves'-feet  jelly. 
5       do.       ratafia  de  quatre  fruits. 
Filter  warm.    (See  No.  3). 

331.  Sherbet,  Raspberry. 

2^  gallons  of  raspberry  juice. 

2       do.       fresh  calves'-feet  jelly. 

5       do.       ratafia  de  framboises  (raspberry) 

Filter  warm.    (See  No.  3.) 

332.  Sherbet,  Rum. 
2^  gallons  of  lemon  juice. 

2       do.       fresh  calves'-feet  jelly. 

2       do.       rum  shrub. 

2       do.       Jamaica  rum. 

24  lbs.  of  sugar  rubbed  with  the  lemon  rinds. 

Filter  warm.    (See  No.  3.) 

333.  Shrub,  Currant. 

6f  gallons  of  red  currant  juice. 
40  lbs.  of  sugar. 

Boiled  together  for  8  or  10  minutes;  let  cool;  add  i  J 
gallons  of  good  French  brandy.    Filter.    (See  No.  3.) 

334.  Shrub,  Lemon. 

5i  gallons  of  lemon  cordial.  _ 
•  31     do.         do.  juice. 
1^      do.       plain  syrup  (see  No.  7)- 
Filter.    (See  No.  3.) 


SPRING  BEKR. 


195 


335.  Shrub,  Raspberry. 

3  J  gallons  of  raspberry  juice. 
2       do.  vinegar. 

48  lbs.  of  sugar. 

Boiled  and  skimmed  for  half  an  hour ;  when  cold  ad(3 
gallon  of  good  French  brandy.    Filter.    (See  No.  3.) 

336.  Shmb,  Hum. 

4  gallons  of  proof  Jamaica  rum. 

1|     do.     plain  syrup  (see  No.  1). 
tjf     do.     lemon  juice. 

f     do.  water. 
Filter.    (See  No.  3.) 

337.  Soda  Water. 

10  gallons  of  water  filled  in  a  fountain  receiver;  add  8 J 
ounces  of  crystallized  citric  acid ;  add  8^  ounces  of  bicar- 
bonate of  soda  in  lumps  or  crystals;  screw  on  the  pipe 
quick ;  shake  it  to  dissolve. 


338.  Spring  Beer. 


3 

small  bunches 

of  sweet  fern. 

8 

do. 

do. 

sarsaparilla. 

3 

do. 

do. 

winter  green, 

3 

do. 

do. 

sassafras. 

3 

do. 

do. 

prince  pine. 

3 

do. 

do. 

spice  wood. 

8  gallons  of  water  boiled  down  to  6  gallons  of  decoction 
or  extract ;  strain ;  4  gallons  of  water  boiled  down  to  3 
gallons  of  decoction,  with  ^  a  lb.  of  hops;  strain;  mix 
the  two  extracts  or  decoctions  together ;  dissolve  in  them 


I'Ji)  RECirES  FOli  TEN  GALLONS  EACH. 

1  gallon  of  molasses,  and,  when  cooled  to  80°  (degrees) 
heat,  1|  lb.  of  roasted  bread  soaked  in  fresh  brewers* 
yeast;  fill  up  a  10-gallon  keg;  when  fermentation  is  over 
mix  with  it  the  white  of  one  egg  beaten  to  froth ;  bung 
it,  and  bottle  when  clear 

339.  Spruce  Beer, 

91  gallons  of  water  boiled ;  let  it  cool  to  80°  (degrees) 
heat,  and  then  dissolve  9  lbs.  of  sugar  in  it,  having  pre- 
viously mixed  with  it  1  ounce  of  essence  of  spruce  ;  then 
add  1  pint  of  good  brewers'  yeast,  and  pour  it  in  a 
10-gallon  keg  till  fermentation  is  over;  then  add  a  hand- 
ful of  brick  powder  and  the  white  of  2  eggs  beaten  to  a 
froth ;  mix  with  the  beer,  and  let  it  stand  till  clear,  then 
bottle. 

340.  Stomachic  Beverage. 

1 0  gallons  of  boiling  water. 
10  ounces  of  cream  of  tartar. 
15     do.    ground  ginger. 
10  lemons,  cut  in  slices. 

Macerate  (see  No.  5)  together ;  let  it  stand  till  nearly 
cold  ;  strain,  press,  and  dissolve  in  it  15  lbs.  of  sugar,  pre- 
viously rubbed  together  with  i  an  ounce  of  the  oil  of 
cloves  and  i  an  oun^e  of  the  oil  of  cinnamon ;  <vhen  nearly 
lukewarm  add  1  pint  of  yeast;  let  it  stand  for  14  hoars; 
skim  and  filter ;  bottle,  and  be  careful  to  bind  the  corks 
well. 

341.  Strong  Sangaree. 

I  lb.  of  candied  lemons. 
I    do.      do.  oranges. 


SIROP  DE  CANNELLE. 


Cut  ver^  small ;  macerate  them  with  4  gallons  of  cherry 
brandy  (see  "No.  5),  ^  a  gallon  of  lemon  juice,  and  1  gallon 
of  Madeira  wine  for  8  days  ;  strain  and  press ;  then  macer- 
ate in  another  demijohn,  for  the  same  length  of  time,  ^  a 
lb.  of  grated  nutmegs,  ^  a  lb.  of  powdered  allspice,  2 
ounces  of  pounded  bitter  ahnonds,  with  3^  gallons  of  proof 
spirit ;  strain,  press,  and  mix  the  two  extracts.  Filter. 
(See  No.  3.) 

342.  Symp,  Arrack  Punch. 

(For  numerous  other  recipes  for  making  syrups  see  Appendix.) 

531  l|)s.  of  sugar. 
31  gallons  of  water. 

Boiled  to  the  crack  (see  Nos.  9  and  IV) ;  add  If  gallons 
of  lemon  juice  (to  the  boiling  sugar),  and  stir  till  the 
liquid  is  clear  ;  pour  it  in  a  clean  tub,  and,  when  nearly 
cool,  add  5  gallons  of  Batavia  arrack  ;  then  filter.  (See 
No.  421.) 

343.  Syrup,  Blackberry. 

80  lbs.  of  crushed  sugar  moistened  and  boiled  for  2 
minutes  with  5  gallons  of  blackberry  juice,  skimmed  and 
strained  boiling  hot.    (See  No.  421.) 

344.   Syrup  of  Coffee. 

10  lbs.  of  fresh  Java  coffee,  fresh  roasted  and  ground. 
6  gallons  of  boiling  water. 

Let  it  stand,  well  covered,  till  cool ;  strain  and  press ; 
then  dissolve  in  this  infusion  80  lbs.  of  sugar  ;  boil  and 
skim  for  2  minutes,  and  then  strain.    (See  No.  421.) 

345.    Sirop  de  Cannelle.    (Cinnamon  Syrup.) 
1  ounce  of  oil  of  Ceylon  cinnamon. 

Rubbed  and  dried  up  with'  carbonate  of  magnesia  in  a 


198 


RECIPES  FOR  TEN  GALLONS  EACH. 


mortar,  so  as  to  make  it  a  powder  (see  latter  part  of  No. 
3) ;  put  it  in  a  filter  bag,  and  pour  5  gallons  of  water  on 
it ;  pour  the  water  over  and  over  till  it  runs  clear ;  get  in 
this  way  5  gallons  of  clear  high-flavored  water ;  dissolve 
80  lbs.  of  sugar  in  the  flavored  water,  and  boil  for  2  min- 
utes; then  skim  and  strain.    (See  No.  421.) 

346.    Sirop  Capillaire.    (Maidenhair  Syrup.) 

1  lb.  of  maidenhair  herb. 
5^  gallons  of  boiling  water. 

Macerate  till  cold  (see  No.  5) ;  strain  without  pressing, 
so  as  to  get  5  gallons ;  take  the  whites  of  3  eggs  beaten 
*o  froth,  and  mix  them  with  the  infusion ;  keep  back  a 
quart  of  the  liquid ;  then  dissolve  and  boil  in  the  above 
80  lbs.  of  sugar  by  a  good  heat ;  when  the  scum  rises,  put 
in  a  little  from  the  quart  of  cold  liquid,  and  this  will  make 
the  scum  settle ;  let  it  raise  and  settle  3  times ;  then  skim, 
and  when  perfectly  clear  add  |  a  pint  of  orange-flower 
water ;  then  boil  once  up  again  and  strain     (See  No.  7.) 

347.  Sirop  de  Cerises.  (Cherry  Syrup.) 
6  gallons  of  cherry  juice. 

Let  it  ferment  a  few  days  ,  dissolve  and  boil  80  lbs 
of  sugar;  when  clear,  skim  and  strain.    (See  No.  1.) 

348.    Sirop  de  Groseilles.    (Red  Currant  Syrup.) 

6  gallons  of  currant  juice,  pressed  after  linving  fermented 
with  the  fruit  for  2  days;  dissolve  and  boil  with  80  lbs.  of 
/Sugar;  skim  till  clear;  then  strain.    (See  Nos.  7  and  421.) 


birop  d'orgeat. 


iOC 


bi^     ^'Vv^\3         Fleurs  d'Oranges.     (Symp  of  Orange 
Flowers.) 

5  ^'^..'lona  of  v')raiige-flower  Avater  boiled  up  for  2  minutea 
with  80  lbs.  of  is'Tgar ;  skim  and  strain.  (See  Nos.  7  and  421.) 

350.    Sirop  de  Gomme.    (Gum  Syrup.) 

20  lbs.  of  best  clear  white  gum  arabic  dissolved  in  4 
gallons  of  water,  nearly  boiling  hot ;  take  60  lbs.  of  sugar, 
melt  and  clarify  it  with  1  gallon  of  water  (see  Nos.  6  and 
1) ;  add  the  gum  solution,  and  boil  for  2  minutes.  (See 
No.  421.) 

351.  Sirop  de  LimonS.     (Lemon  Syrup.) 

5  gallons  of  lemon  juice. 

1  ounce  of  best  oil  of  lemons. 

Dissolved  in  |  a  pint  of  alcohol,  or  the  rinds  of  16  lemons 
rubbed  with  sugar  to  extract  the  essential  oil ;  dissolve  80 
lbs.  of  sugar  in  the  juice,  and  boil  for  2  minutes ;  skim, 
then  strain.    (See  Nos.  7  and  421.) 

352.  Sirop  d'Oranges.     (Orange  Syrup.) 
5  gallons  of  orange  juice. 

Take  the  rinds  of  16  oranges,  and  rub  them  with  loaf 
sugar  to  extract  the  essential  oil ;  then  take  80  lbs.  of 
sugar  and  dissolve  it  in  the  juice ;  boil  2  minutes,  skim, 
and  strain.    (See  Nos.  7  and  421.) 

353.     Sirop  d'Orgeat.    (Orgeat  Syrup.) 

10  lbs.  of  sweet  almonds. 
4  lbs.  of  bitter  almonds. 

Cover  tiiem  with  boiling-hot  water;  let  them  stand  till 
near  cold,  and  peel  them  by  joressing  through  your  fin- 


200 


RECIPES  FOR  TEN  GALLONS  EACH. 


gers ;  beat  them  in  a  stone  or  brass  mortar  to  a  very  fine  paste 
with  some  sugar,  adding  water  slowly ;  press  through  a 
linen  cloth,  so  as  so  get  5  gallons  of  liquid  resembling 
rich  milk ;  dissolve  in  this  liquid  80  lbs.  of  sugar ;  boil  up 
once,  and  add  1  pint  of  orange-flower  water ;  then  strain. 
(See  Nos.  V  and  421.) 

354.    Sirop  d' Ananas.  (Pineapple.) 

5  gallons  of  pineapple  juice,  after  fermenting  2  days 
with  the  fruit ;  dissolve  in  the  juice  80  lbs.  of  sugar,  and 
boil  for  2  minutes;  skim  and  strain.  (See  Nos.  7  and  421.) 

355.  Syrup,  Plain. 
For  a  description  how  to  make  this  syrup,  see  No.  7. 


356.  Syrup,  Raspberry, 

5  gallons  of  raspberry  juice,  after  having  fermented  for 
2  days ;  dissolve  in  it  and  boil  for  2  minutes  80  lbs.  of 
sugar  ;  skim  and  strain  ;  then  filter.    (See  No.  7.) 


357.  Syrup,  Raspberry  Vinegar. 

5  gallons  of  raspberry  vinegar.    (See  No.  363.) 
Dissolve  in  it  80  lbs.  of  sugar  ;  boil  for  2  minutes  ;  skim 
and  strain.    (See  Nos.  7  and  421.) 


358.  Syrup,  Strawberry. 

5  gallons  of  strawberry  juice,  after  having  fermented 
the  fruit  for  2  days  ;  dissolve  in  it  and  boil  for  2  minute? 
80  lbs.  of  sugar  ;  skim,  and  then  strain.    (See  No.  7.) 


VEKDULIXO  DE  TORINO. 


201 


359.  Tickle  my  Fancy. 

J-  gallon  of  lemon  juice. 
2  gallons  of  calves'-feet  jelly. 
8  lbs.  of  stoned  raisins.  ' 
4    do.  sugar. 

Boiled  together,  with  the  addition  of  a  little  water,  so  afj 
to  get  2i  gallons  of  liquid ;  press,  strain,  and  add  4  gal- 
lons of  good  cider ;  also  macerate  for  24  hours  (see  No. 
6)  8  ounces  of  ground  cloves,  8  ounces  of  ground  cinnamon, 
1  lb.  of  ground  ginger,  J-  of  a  pound  of  lemon  peel  cut,  {  of 
a  lb.  of  isinglass  dissolved  in  a  ^  of  a  gallon  of  white  wine, 
and  4  gallons  of  French  brandy,  4th  proof ;  strain,  press  ; 
filter. 

360,  Usquebaugh. 

11  Uf.  of  cinnamon. 
10  ounces  of  cloves. 
10       do.  nutmeg. 
10       do.  ginger. 
10      do.  allspice. 

All  ground  and  macerated  for  8  days  (see  ^^"0.  5)  with 
10  gallons  of  old  Irish  whiskey;  then  make  another  tinc- 
ture consisting  of  2^  ounces  of  Spanish  saffron,  10  ounces 
of  isinglass  dissolved  in  1  quart  of  white  wine  in  another 
vessel ;  macerate  both  for  the  same  length  of  time,  say  8 
days  ;  then  strain  both  tinctures  ;  then  dissolve  8  lbs.  of 
sugar  candy  in  ^  a  gallon  of  water  ;  strain,  and  mix  all  these 
three  strained  liquids  together,  and  add  5  ounces  of  tinc- 
ture of  rhubarb.    Filter.    (See  No.  3.) 

361.  Verdulino  de  Turino. 

1  ounce  of  myrrh. 
4  ounces  of  Ceylon  cinnamon. 
0* 


RECIPES  FOIi  TEN  GALLONS  EACH. 


4  ounces  of  cardamom. 

Macerate  for  24  hours  (see  'No.  5)  with  3^^  gallons  of 
alcohol,  95  per  cent.,  and  4  gallons  of  water ;  distil  from 
off  the  water  3i  gallons  of  flavored  spirit,  and  add  24  lbs. 
of  sugar  dissolved  in  5  gallons  of  water ;  color  green. 
(See  No.  90.)  Filter. 

362.  Vespetro. 

8  ounces  of  angelica-seed. 

4     do.       Ceylon  cinnamon. 

1      do.  mace. 

40  lemons,  the  yellow  rinds  only. 

Macerate  for  24  hours  (see  No.  5)  with  3^  gallons  of 
ilcohol,  95  per  cent.,  and  4  gallons  of  water ;  distil  from 
off  the  water  3^  gallons  of  flavored  spirit,  and  add  24 
Ihs.  of  sugar  dissolved  in  5  gallons  of  water.  Filter.  (See 
No.  3.) 

363.  Vinegar,  Raspberry. 

30  lbs.  of  raspberries  made  to  a  pulp. 

7^  gallons  of  wine  or  cider  vinegar. 

Macerate  for  8  days  (see  No.  5) ;  press  and  stram. 

364.  "Whiskey,  Irish.* 

3  gallons  of  genuhie  Irish  whiskey. 
7       do.      best  pure  spirit,  mixed. 

*  Without  lar2:e  distilleries  these  whiskeys — Irish  and  Scotch  (see 
Scotch.  Nos.  364— 3CG) — cannot  be  manufactured  with  profit.  It  is  a  hum- 
bug to  make  them  with  essences,  and  a  nuisance  as  regards  health. 
The  best  imitation  is  mixing  in  proportion  to  the  price. 


WINE,  BLACK  CURRANT. 


203 


365.  Whiskey,  Monongahela. 

3  gallons  of  Monongahela  whiskey. 

7  do.      pure  spirit. 
Color  yellow.    (See  N"o.  91.) 

366.  Whiskey,  Scotch. 

8  gallons  of  best  genuine  Scotch  whiskey. 
7      do.      best  pure  spirit.  Mix. 

367.  Wine,  Blackberry. 

^  ounce  of  ground  cinnamon. 
I     do.        do.  cloves. 
I  drachm  of  cardamom. 
1        do.  nutmug. 

5  gallons  of  blackberries,  made  to  a  pulp.  Mix  with  5 
gallons  of  water  heated  at  100°  Fahrenheit,  in  which  10 
lbs.  of  sugar  have  been  previously  dissolved ;  fill  up  a 
10-gallon  keg,  but  keep  back  ^  a  gallon,  and  place  it  in  a 
warm  atmosphere ;  keep  the  keg  constantly  full  from  this 
1  gallon,  and  after  fermentation  h^is  ended  strain  and 
press  ;  then  add  1  gallon  of  alcohol,  95  per  cent.,  and 
filter  or  fine.    (See  Finings,  Nos.  202,  203,  204,  and  205.) 

368.  Wine,  Black  Currant. 

5  gallons  of  black  currants,  made  to  a  pulp;  mix 
with  5  gallons  of  Avater  heated  to  100*^  Fahrenheit,  in 
which  10  lbs.  of  sugar  have  been  previously  dissolved;  fill 
up  a  10-gallon  keg,  but  keep  back  i  a  gallon ;  put  the  ke^ 
in  a  warm  place ;  keep  it  constantly  full  from  the  ^  gallon ; 
strain,  press,  and  then  add  1  gallon  of  good  alcohol,  95  per 
cent.  Filter  or  fine.  (See  Finings,  Nos.  202,  203,  204, 
and  205.) 


20i 


RECIPES  FOR  TEN  GALLONS  EACH. 


369.  Wine,  Bordeaux,  Red. 

4  galloDS  of  high-flavored  red  Bordeaux  wine. 
6       do.      plain  wine. 

Colored  to  the  same  shade  with  tincture  of  alderbemes. 

370.  Wine,  Bordeaux,  White. 

4  gallons  of  high-flavored  white  wine. 
6       do.      plain  ^y'me. 

Color  to  the  shade  with  coloring  or  tincture  of  saffron. 
(See  Nos.  88  and  91.) 

371,  Wine,  Birch. 

9  gallons  of  birch  juice,  drawn  in  the  month  of  Febru- 
ary or  March  from  the  birch  tree  by  boring  holes  in  it ; 
boil  and  skim,  and  cool  it  down  to  100°  Fahrenheit;  then 
dissolve  in  it  9  lbs.  of  sugar,  and  add  2  ounces  of  lemon 
peels,  finely  cut ;  produce  fermentation  with  1  pint  of 
gluten ;  put  the  ingredients  in  a  keg,  and  keep  it  con- 
stantly full  till  fermentation  is  over  ;  filter  or  fine  it  (see 
from  Nos.  202  to  205),  and  put  in  another  keg,  in  which 
you  have  previously  burnt  a  strip  of  brimstone  paper. 
(See  No.  418.) 

372.  Wine,  Champagne. 

10  gallons  of  light  white  wine,  sucli  as  Sauterne  oi 
Rhine  wine,  well  clarified ;  add  3  lbs.  of  the  whitest 
rock  candy,  dissolved  in  li  pint  of  water ;  to  this  syrup 
add  1  a  gallon  of  wine  alcohol  (bon  gout),  or  any  other 
perfectly  free  of  flavor ;  when  all  this  is  perfectly  clear 
fill  it  in  a  soda-water  apparatus,  and  impregnate  it  with 
carbonic  acid  (for  family  use  1^  drachm  of  citric  acid,  and 


WINE,  CYPRUS,  IMITATION  OF. 


'205 


1  ^  of  bicarbonate  of  soda) ;  bottle,  cork,  wire,  cap  and 
label. 

373.  Wine^  Champagne,  English. 
5  gallons  of  currant  juice. 

5  do.  water,  in  which  15  lbs.  of  sugar  have  been 
dissolved ;  let  the  liquid  settle  for  3  days,  decant,  and  then 
add  1|  gallon  of  pure  spirit,  free  of  flavor ;  put  it  in  a 
keg,  and  let  it  stand  unbunged  for  6  weeks;  bung  up 
tight,  let  it  stand  for  a  year,  and  then  bottle. 

374.   Wine,  Cherry. 

Take  10  gallons  of  fresh-pressed  cherry  juice,  and  dis- 
solve it  in  5  lbs.  of  sugar ;  put  this  juice  in  a  keg,  and 
keep  it  constantly  full  of  the  liquid  during  the  process  of 
fermentation  ;  then  filter  or  fine  it  (see  from  Nos.  202  to 
205),  and  fill  in  a  pitched  keg  or  bottle. 

375.  Wine,  Currant,  Red. 

8  lbs.  of  honey. 
10   do.  sugar. 

7^  gallons  of  Avater  boiled  ;  clarified  with  the  white  of  1 
egg;  skim  and  strain;  then  add  If  gallon  of  red  currant 
juice,  and  1  pint  of  yeast;  put  in  a  keg,  and  keep  it  full  oi 
the  liquid  during  fermentation ;  filter  or  fine  (see  from 
Nos.  202  to  205) ;  put  in  a  clean  pitched  keg,  and  bung 
tight  or  bottle. 

376.  Wine,  Cyprus,  Imitation  of. 

8 1  gallons  of  water. 
8|  pints  of  alderberries. 
7|  lbs.  of  sugar. 


206 


KECIPES  FOE  TEN  GALLONS  EACH. 


1  dracluus  of  ground  ginger. 
31       do.  cloves. 

Boil  together  for  1  hour  ;  skim ;  strain  when  cooled  to 
]00°  Fahrenheit,  and  put  in  a  10-gallon  keg  which  contains 
10^  ounces  of  mashed  raisins ;  fill  up  the  keg,  and  add  1 
pint  of  yeast,  and  during  fermentation  be  careful  and  keep 
the  keg  full  with  the  balance  of  the  liquid  ;  filter  or  fine  it. 
(See  Nos.  202,  203,  204,  and  205.) 

377.  "Wine,  Damson. 
80  lbs.  of  damsons. 

Macerate  for  2  days  (see  No.  5)  with  10  gallons  of  boil- 
ing water ;  strain,  press,  and  dissolve  25  lbs.  of  sugar  in 
the  liquid  ;  then  add  21  pints  of  French  brandy,  and  let  it 
stand  a  few  days  ;  filter,  bottle,  and  be  careful  and  add 
i  an  ounce  of  ground  sugar  to  each  bottle ;  cork  and 
string  it. 

378.  "Wine,  Frontignan  of. 

4^  gallons  of  red  wine. 

4^      do.      white  wine. 

1        do.      4th-proof  spirit.  Mix. 

379.  Wine.  Ginger. 

12  gallons  of  water  and  19  lbs.  of  sugar  dissolved  and 
boiled  to  syrup  (see  No.  V),  9  ounces  of  washed  and  cut 
ginger,  ^  a  gallon  of  boiling  water  ;  macerate  till  cold  (see 
No.  5) ;  strain,  press,  and  mix  with  the  syrup ;  then  add 
6  lbs.  of  Malaga  raisins,  3  lbs.  of  Muscat  raisins  mashed  to 
a  i^ulp,  1  ounce  of  isinglass  soaked  in  ^  a  pint  of  water,  4. 
lemons  cut  in  slices,  and  1  pint  of  good  brewers'  yeast; 
put  all  in  a  keg,  and  keep  it  full  with  the  liquid  during 
the  process  of  fermentation  for  3  weeks  ;  at  the  end  of 


WINE,  JUNIPER. 


207 


which  time  hottle  or  fill  a  keg  in  which  has  been  burned 
some  brimstone;  bung  tight.    (See  No.  418.) 

380.  Wine  Grap^es. 

11  gallons  of  lightly-pressed  juice  of  sweet  grapes;  fill  a 
10-gallon  keg  to  the  bung ;  let  it  stand  in  a  warm  place, 
and  keep  it  full  during  fermentation  ;  after  it  has  settled 
draw  it  off  in  a  clean  keg  ;  filter  the  dregs  of  the  first,  and 
add  the  clear  to  the  liquid  that  has  been  drawn  off.  In 
the  month  of  March  the  second  fermentation  begins,  then 
lift  the  bung ;  when  the  second  fermentation  is  over,  if  the 
w^ine  is  red,  fine  with  the  white  of  1  egg  beaten  to  a  froth, 
but  when  white,  with  a  mixture  composed  of  1  ounce  of 
isinglass  steeped  in  a  pint  of  the  wine,  and  beaten  and 
mixed  as  with  the  egg  ;  put  the  red  wine  in  a  pitched  keg, 
the  white  in  a  brimstone  keg,  and  bung  tight. 

381.  Wine,  Greek. 

Take  a  sufiicient  quantity  of  perfectly  ripe  grapes  to 
make  10  gallons  of  juice,  and  expose  them  to  the  sun  for 
ten  days ;  press  out  the  juice  in  a  boiler,  and  keep  it  over 
a  fire  until  it  attains  the  boiling  point ;  then  add  5  ozs.  of 
sea-salt ;  take  it  from  the  fire,  and  let  it  stand  for  8  days, 
then  bottle. 

382.  "Wine,  Juniper. 

12^  gallons  of  hot  w^ater. 
I  ounce  of  ground  coriander-seed. 
55  lbs.  of  ground  juniper  berries  and 
5  lbs.  of  brown  sugar. 

When  the  liquid  is  cooled  to  .100®  Fahrenheit,  add  1 
pmt  of  good  brewers'  yeast,  and  put  all  in  a  keg  with  the 


208 


RECIPES  FOR  TEN  GALLONS  EACH. 


top  out;  fix  the  top  again  as  tight  as  possible,  and  \^Leu 
fermentation  is  over,  and  the  wine  clear,  draw  off;  press 
and  filter  the  balance,  and  put  it  in  a  new,  clean  pitched 
keg. 

^3.  Wine,  Lemon. 

Take  11  gallons  of  water  and  15  lbs.  of  sugar,  and  boil 
them  together  until  the  sugar  is  perfectly  dissolved  ;  then 
skim  and  strain  the  liquid,  and  when  it  has  cooled  to  100° 
Fahrenheit,  add  50  lemons,  cut  in  very  thin  slices,  and  1 
quart  of  fresh  brewers'  yeast ;  put  a  10-gallon  keg  in  a 
warm  place,  and  fill  it  full  to  the  bung,  and  keep  it  full 
with  the  liquid  during  the  fermentation  ;  strain,  press,  and 
filter ;  then  add  ^  a  gallon  of  good  sherry,  or  Madeira 
wine. 

384.  Wine,  Liqueur.  (Cordial.) 

Take  a  sufficient  quantity  of  sweet  grapes  to  make  7 
gallons  of  juice,  and  expose  them  to  the  sun  for  10  days 
before  pressing  them ;  as  soon  as  they  are  pressed  put  the 
juice  in  a  10-gallon  keg,  and  fill  it  up  with  3  gallons  of 
alcohol,  95  per  cent.,  and  1  ounce  of  ground  cinnamon  ; 
mix  well,  bung  it,  and  after  settling  (say  1  month)  bot- 
tle it. 

385.  Wine,  Madeira. 

4  gallons  of  good  Madeira,  high  flavored. 
6      do.      plain  wine. 

Color  to  same  shade  with  coloring  or  tincture  of  saffron 
See  Nos.  88  and  91.) 

336.  Wine,  Malaga. 

4  gallons  of  Malaga  wine,  best  quality. 

6      do.       pla- ?  wine  ;  and  fur  sweetening  add 


WINE,  PARSNIP. 


209 


2|  pints  of  plain  syrup.    (See  No.  7.) 

Color  with  elderberry  tincture  and  coloring.    (See  88.) 

387.  Wine,  Mixed, 

If  gallon  of  fresh-pressed  currant  juice. 

If     do.        do.      do.     grape  do. 

If     do.        do.      do.     raspberry  do. 

If      do.        do.       do.     Eng.  cherry  do. 

24  lbs.  of  sugar  dissolved  in  the  mixed  juices;  add  1 
quart  of  good  brewers'  yeast,  and  fill  up  a  keg  holding  8 
gallons ;  keep  the  cask  full  with  the  remaining  juice 
during  fermentation;  when  this  is  over  add  li  gallon  of 
good  French  brandy  ;  let  it  stand  together  for  a  few  days 
longer ;  then  filter  and  bottle. 

388.  Wine,  Muscat. 

10  gallons  of  plain  wine. 

20  lbs.  of  Muscat  raisins,  bruised, 
f  lb.  alder-flowers,  hanging  in  a  bag. 
Macerate  for  2  or  3  months  (see  No.  5) ;  press,  and  filter 
or  fine.    (See  Nos.  202,  203,  204,  and  205.) 

389.  "Wine,  Orange. 

11  gallons  of  water  and  15  lbs.  of  sugaj*;  boil,  skim,  and 
strain,  and,  when  cooled  to  100°  Fahrenheit,  add  50  oranges 
cut  in  thin  slices  and  1  quait  of  fresh  brewers'  yenst ;  fill  a 
keg  to  the  bung,  and  keep  it  full  with  the  liquid  during 
fermentation,  and  let  it  stand  in  a  warm  place;  when  fer- 
mentation is  over,  strain,  press,  and  add  ^  a  gallon  of 
brandy.    Filter.    (See  No.  3.) 

390.  Wine,  Parsnip. 

Boil  40  lbs.  of  parsnips  and  1 1  gallons  of  water  down  to 


210 


liECIPES  FOR  TEN  GALLONS  EACH. 


9  gallons  ;  press  out  the  liquid,  beat  3  eggs  to  froth,  and 
mix  with  the  decoction ;  when  it  is  cool  take  out  ^  a  gal- 
lon, and  add  1  ounce  of  bruised  bitter  almonds,  and  dis- 
solve in  the  decoction  25  lbs.  of  sugar ;  boil,  and  let  the 
scum  rise  3  times  ;  then  stop  the  raising  by  adding  from 
the  ^  gallon  of  cool  liquid  (see  No.  V) ;  skim,  strain,  and 
cool  down  to  100°  Fahrenheit ;  then  add  1  quart  of  yeast, 
and,  after  fermentation  is  over,  add  1^  quart  4th-proof 
Cognac.    Filter.    (See  No.  3.) 

391.  "Wine,  Peach. 

To  10  gallons  of  peach  juice,  pressed  from  the  ripest 
fruits,  add  the  stones,  but  without  breaking  them;  dis- 
solve 5  lbs.  of  sugar  in  the  juice,  and  put  it  in  a  keg,  which 
must  be  kept  constantly  full  with  the  liquid  till  fermenta- 
tion ends ;  then  add  1  ounce  of  ground  cloves,  strain^  and 
mix  to  it  4^  a  gallon  of  good  pure  alcohol,  95  per  cent. 
Filter.    (See  No.  3.) 

392.  Wine,  Plain. 

9|  gallons  of  water,  at  86°  Fahrenheit. 

10  lbs.  of  sugar. 

4     do.     raisins,  mashed. 

3  ounces  of  tartaric  acid. 

1  pint  of  strong  vinegar. 

1  quart  of  brewers'  yeast. 

Mixed  and  dissolved  together ;  fill  ap  a  keg,  put  it  m  a 
warm  place,  and  keep  it  constantly  full  with  the  liquid 
until  fermentation  is  over;  then  add  1  gallon  of  alcohol, 
95  per  cent. ;  strain,  press,  and  filter.    (See  No.  3.) 

393.  Wine,  Port. 

4.  gallons  of  high-flavored  port  wine. 


WINE,  KASPBEEEY. 


211 


6f  gallons  of  plain  wine. 

I       do.        plain  syrup.    (See  No.  7.) 

Colored  with  tincture  of  alderberries. 

394.  Wine,  Quince. 

8  gallons  of  quince  juice,  made  as  follows: 
After  wiping  off  the  quinces  cut  them  in  slices  and  make 
a  pulp  ;  press  out  the  juice  ;  heat  it  near  boiling ;  dissolve 
10  lbs.  of  sugar  in  it ;  then  skim,  strain,  and  let  it  cool  to  86 
Fahrenheit ;  fill  a  keg,  and  put  it  in  a  warm  place  ;  add  1 
quart  of  brewers'  yeast ;  mix  well ;  fill  up  the  keg  with 
t'  e  liquid  during  fermentation,  and  when  over  add  2^  gal- 
'  IS  of  good  sherry  or  Madeira  wine.    (See  No.  3.) 

395.  Wine,  Raisin. 

Take  80  lbs.  of  Malaga  raisins,  and  macerate  with  10 
gallons  of  boiling  water  until  cool  (see  No.  5) ;  then  rub 
them  between  the  hands  so  as  not  to  hurt  the  stones ;  pass 
the  pulp  through  a  sieve;  press  slowdy,  so  as  to  get  11 
gnilons  of  the  liquid  with  the  water  used  to  wash  out 
the  pulp;  then  dissolve  in  it  6  ounces  of  powdci-el 
rock  candy,  and  add  the  rinds  of  4  oranges,  2  lemons, 
and  1  ounce  of  bruised  bitter  almonds,  with  1  quart  of 
brewers'  yeast;  fill  a  10-gallon  keg,  and  keep  it  full  with 
the  liquid  during  fermentation  ;  then  strain,  press,  and  add 
1  quart  of  the  best  French  brandy. 

396,  Wine,  Raspberry. 

Take  10  gallons  of  fresh  raspberry  juic3,  and  add  7^  lbs. 
of  sugar,  boiled  and  clarified  with  the  white  of  2  eggs  ; 
skim,  strain,  and  when  nearly  cool  add  1  pint  of  good 
brewers'  yeast ;  fill  a  10-gallon  keg,  and  hang  in  it  a  little 


212  RECIPES  rOR  TEN  GALLONS  EACH. 


bag  with  1  ounce  of  ground  mace  ;  fill  up  with  the  juice 
until  fermentation  is  over,  and  add  l\  gallon  of  good  port 
wme.    Filter.    (See  No.  3.) 

397.  Wine,  Rose. 

10  gallons  of  water. 

30  lbs.  of  sugar. 

1}  gallon  of  red  rose  leaves. 

Boil  for  2  minutes  ;  when  lukewarm  fill  up  a  keg ;  put 
it  in  a  warm  place ;  add  1  pint  of  yeast ;  fill  up  constant- 
ly with  the  liquid  till  fermentation  ceases;  dissolve  ^ 
drachm  of  otto  of  roses  in  2  ounces  of  alcohol,  95  per 
cent.,  and  mix  it  with  the  above  wine  ;  strain  ;  color  rose  ' 
with  the  tincture  of  cochineaL  Filter.  (See  Nos.  3  and 
93.) 

398.  Wine,  St.  George. 

5  gallons  of  dark  red  claret. 

5  do.  piquepouil. 

Mix ;  add  1  gill  of  spirit  of  raspberries,  1  gill  of  spirit 
of  lemonbalm,  and  1  gill  of  spirit  of  orris-root. 

399.  Wine,  Sherry. 

4  gallons  of  high-flavored  sherry  wine. 

6  do.      plain  wine. 

Colored  with  coloring.    (See  Xo.  88.) 

400.  Wine,  Tokay. 

4  gallons  of  tokay,  best  quality. 

6       do.       plain  \Tine. 

Sugar  and  color  to  suit  the  taste. 


BOTTLE-WAX,  RED. 


213 


APPENDIX. 

CONTAINING  DIFFERENT  ARTICLES  USUALLY  KEPT  FOR  D8B 
IN  LIQUOR'  STORES. 


401.  Bottle-wax,  Black. 

1  lb.  of  rosin,  white  and  transparent ;  melt  it  in  a  tin  dish 
over  a  slow  fire  ;  add  about  ^  an  ounce  of  boiled  linseed  oil 
(varnish),  so  as  when  a  drop  is  taken  out  on  a  cold  stone 
it  loses  its  brittleness  ;  then  add  1  ounce  of  lamp-black, 
stirred  in  until  all  lumps  are  dissolved. 

402.  Bottle-wax,  Green. 

1  lb.  of  rosin,  white  and  transparent ;  melt  it  in  a  tin 
dish  over  a  slow  fire  ;  add  about  |  an  ounce  of  boiled  lin- 
seed oil  (varnish),  so  as  when  a  drop  is  taken  out  on  a  cold 
stone  it  loses  its  brittle  quality ;  then  mix  in  4  ounces  of 
chrome  green,  stirred  until  the  lumps  are  dissolved. 

403.  Bottle-wax,  Yellow. 

1  lb.  of  rosin,  white  and  transparent ;  melt  it  in  a  tin 
dish  over  a  slow  fire  ;  add  about  ^  an  ounce  of  boiled  lin- 
seed oil  or  varnish,  so  as  when  a  drop  is  taken  out  on  a 
cold  stone  it  loses  its  brittle  character;  then  mix  in  4 
ounces  of  chrome  yellow,  finely  powdered ;  stir  until  all 
'umjis  are  dissolved. 

404.  Bottle-wax,  Red 
1  lb.  of  rosin,  white  and  transparent;  melt  it  in  a  tin 


214 


disli  over  a  slow  lire  ;  add  about  ^  an  ouk.  c  of  boiled  L'/i 
seed  oil  or  varnish,  so  as  when  a  drop  is  taken  out  ./P.  a 
eold  stone  it  loses  its  brittleness  ,  then  mix  in  1  oui.  je  01 
cinnabar  or  vermilion,  mixed  with  3  ounces  of  pre}  ared 
chalk;  stir  until  all  lumps  are  dissolved. 

405.  Bottle-wax,  White. 

1  lb.  of  rosin,  white  and  transparent ;  melt  it  in  a  tin 
dish  over  a  slow  lire  ;  add  about  ^  an  ounce  of  boiUd  lin- 
seed oil  or  varnish,  so  as  when  a  drop  is  taken  oat  on  a 
cold  stone  it  loses  its  brittleness  ;  then  mix  in  4  oauces  of 
zinc  white  ;  stir  until  all  lumps  are  dissolved. 

406.  Brandy  Apricots. 

Take  some  nice  apricots  before  becoming  perfectly  ripe, 
rub  them  slightly  with  a  linen  cloth,  and  prick  them  with 
a  pin  to  the  stone  in  diiforont  places  ;  then  lay  them  in  very 
cold  water,  and  at  the  same  time  take  equal  parts  of  water 
and  plain  syrup,  so  as  to  cover  the  apricots  ;  boil  the  syrnp 
in  a  copper  boiler,  and  when  boiling  throw  all  the  apricots 
at  once  in  the  syrup,  and  keep  them  down  with  the  skim- 
mer; when  they  begin  to  get  soft  under  pressure  of  the  lin- 
ger, take  them  gently  out,  lay  them  in  a  sieve  to  drip  olf 
the  syrup  ;  then  arrange  the  fruit  in  an  earthen  dish,  clarify 
the  syrup  with  the  white  of  an  egg  (see  ^o.  7),  boil  it  to 
its  regular  thickness,  and  throw  it  boiling  hot  on  the  apri- 
cots so  as  to  cover  them  ;  let  them  stand  for  '24  hours,  then 
take  them  out  of  the  syrup,  and  put  them  in  glass  jars,  with 
out  s  pieezing  them.  The  balance  of  snnip  is  claritied 
again,  and  mixed  with  3  parts  white  4tli-proof  brandy ;  fih 
up  the  jars  with  syrup,  and  cork  and  seal  them. 


BRANDY  CIllCKRIES. 


215 


407.  Brandy,  Angelica. 

Take  thick,  fresh  angelica  stems  ;  cut  and  free  the  stems 
of  the  leaves ;  wipe  them  clean  with  a  linen  cloth ;  make 
pieces  of  1  to  1|  inches  in  length,  and  put  them  in  fresh 
Avater  to  be  washed  ;  then  put  them  in  boiling  water ;  boil 
up  for  several  times  ;  let  the  fire  go  out ;  cover  the  boiler ; 
macerate  for  1  hour ;  take  them  out  with  the  skimmer, 
and  put  them  in  cold  water ;  take  them  out  again ;  press 
them  gently  between  the  linen  cloth,  so  as  to  get  all  the 
water  out ;  then  boil  them  thoroughly  in  plain  syrup,  and 
lay  them  on  a  sieve  to  drip  off  the  syrup  for  24  hours ; 
then  again  boil  the  syrup  to  its  former  thickness,  clarify  it, 
and  mix  it  with  2  parts  white  4th-proof  brandy ;  fill  up  the 
jars,  and  cork  and  seal  them. 

408.  Brandy  Cedrats. 

Take  cedrats  with  very  thick  rinds  ;  cut  off,  with  a  very 
(sharp  knife,  the  outside  part  of  them,  without  touching 
the  Avhite ;  keep  the  rinds  for  the  use  of  cordials,  <fec. ; 
split  the  white  rind  in  4  parts,  without  touching  tlie  fruit ; 
take  the  rinds  off;  put  them  for  a  little  while  in  alum 
water  (this  is  done  to  retain  the  natural  color  of  the  fruit) ; 
then  boil  in  plain  syrup  by  a  slow  fire,  and  when  soft 
enough  take  them  out  with  a  skimmer ;  put  them  in  an 
earthen  dish  ;  cover  them  with  fresh  clarified  syrup ;  after 
24  hours  take  them  out  of  the  dish,  and  put  them  in  jars; 
mix  2  parts  of  white  4th-proof  brandy  (macerated  before 
with  some  rinds) ;  add  1  part  of  the  syrup ;  fill  up  the  jars, 
cork  and  seal. 

409.  Brandy  Cherries. 

6  lbs.  of  red  sour  cherries  with  short  stems ;  take  off  tho 
last;  cover  them  with  1  gallon  of  4th-proof  white  brandy; 


216- 


APPENDIX. 


macerate  them  for  2  weeks  (see  No.  5) ;  decant  the  liquor ; 
then  add  4  lbs.  of  sugar,  moistened  and  boiled  with  1  pint 
of  water ;  skim  ;  this  done,  make  a  tincture  of  1  drachm  of 
ground  cloves,  4  drachms  of  ground  coriander,  4  drachms 
of  star  anise,  2  drachms  of  ground  cinnamon,  and  36  grains 
of  mace,  with  1  quart  of  4th-proof  white  brandy  mixed 
with  the  above ;  filter ;  cover  the  cherries  in  the  jars ; 
cork  and  seal. 

410    Brandy  Grapes. 

Take  some  Muscat  grapes ;  pick  out  the  soundest  and 
largest  fruit;  wash  and  put  them  in  cold  water;  prick 
them  2  or  3  times  with  a  pin,  and  place  them  in  a  sieve  to 
drip  off  the  water ;  wipe  dry  with  a  linen  cloth,  and  ar- 
range them  in  jars ;  cover  them  with  the  juice  of  the 
smaller  fruit,  mixed  with  2  parts  of  white  4th-proof  brandy, 
sweetened  with  plain  syrup  to  taste,  and  filter ;  cork  and 
t?eaJ  the  jars. 

411.  Brandy  Melons. 

Get  Some  musk  or  otlier  qjelons ;  cut  them  in  slices; 
take  the  rind  and  the  inside  parts  off ;  put  them  in  water 
containing  a  little  lemon  juice,  and  boil  them  up  for  2  or 
3  times ;  take  them  off  the  fire ;  let  them  stand  covered 
for  1  hour ;  then  pour  them  in  other  cold  water  contain 
ing  lemon  juice,  and  let  them  cool ;  empty  them  on  a  sieve 
to  drip  off  the  water ;  then  boil  them  gently  in  plain 
syrup  (see  No.  7) ;  when  soft  take  them  off  with  the  skim- 
mer, and  place  them  in  an  earthen  dish ;  cover  them  with 
the  fresh  boiling  clarified  syrup,  after  24  hours'  standing ; 
then  drip  off  the  syrup  and  arrange  them  in  jars ;  clarify 
the  syrup  again ;  when  necessary,  mix  with  it  4th-proof 
white  brandy,  of  2  parts  of  its  own  volume ;  fill  the  jars 
up  to  cover  the  melons  ;  cork  and  sea). 


BRANDY  TEACHES. 


412.  Brandy  Mirabelles.  (Plums.) 

Get  6  lbs.  of  mirabelles  ;  rub  themotf  with  a  linen  doth  ; 
prick  tlieni  on  the  place  of  the  stem,  and  opposite ;  cover 
tlieni  witli  1  gallon  of  4th-proof  white  brandy  ;  macerate 
(hem  for  2  weeks  (see  No.  7);  decant  the  liquor;  then 
add  4  lbs.  of  sugar  moistened  and  boiled  with  1  pint  ot 
water,  and  skim  ;  this  done,  make  a  tincture  of  1  drachm 
of  ground  clove'?,  4  drachms  of  ground  coriander-seed,  4 
drachms  of  ground  star  anise-seed,  2  drachms  of  ground 
cinnamon,  and  36  grains  of  ground  mace,  with  1  quart  ol 
4th-proof  white  brandy,  mixed  with  the  above;  filter; 
cover  the  mirabelles  in  jars,  and  cork  and  seal  them. 

413.  Brandy  Oranges. 

Get,  if  possible,  Havana  oranges  ;  cut  off  the  yellow  skin, 
and  put  it  aside;  peel  off  the  white,  and  throw  it  away; 
prick  the  fruit  with  a  pin,  and  then  lay  them  in  cold  water ; 
pour  them  at  once  in  boiling  water;  boil  up  twice  (about 

1  minute) ;  take  off  the  fire  ;  let  them  stand  covered  for  1 
hour ;  put  them  in  cold  water  again,  and  after  the  w^ater  is 
dripped  off,  place  them  in  ajar;  then  boil  plain  syrup  and 
cover  the  oranges,  and  let  them  stand  for  24  hours ;  drip 
off  the  syrup,  und  boil  it  to  its  regular  consistence;  repeat 
it  twice  more  ;  after  the  third  repetition  drip  off  the  syrup; 
clarify  it  with  the  white  of  eggs  (see  No.  7)  ;  mix  it  with 

2  parts  white  4th-proof  brandy ;  filter,  and  cover  the 
©ranges  with  it  in  jars  ;  cork  and  seal. 

414.  Brandy  Peaches. 

Take  some  nice  peaches  a  little  before  being  perfectly 
ripe  ;  rub  them  off  slightly  with  a  linen  cloth  ;  prick  them 
with  a  pin  to  the  stones  in  different  places,  and  put  (hem 
10 


218 


in  cold  water :  at  the  same  time  take  equal  parts  of  watei 
and  plain  syrup  (see  No.  7)  in  quantity  sufficient  to  covei 
the  peaches  in  a  copper  boiler;  when  the  syrup  boils  throw 
in  the  peaches ;  keep  them  down  with  the  skimmer,  until 
soft ;  take  them  out,  lay  them  on  a  sieve  to  drip  olf  the 
syrup;  next  clarify  the  syrup  with  the  Avhite  of  eggs;  boil 
it  to  the  proper  thickness,  and  then  arrange  the  peaches  in 
an  earthen  dish,  and  throw  it  boiling  hot  over  them,  so  as 
to  cover  them ;  let  them  stand  for  24  hours ;  fill  them  in 
jars,  without  squeezing ;  then  again  clarify  the  balance  of 
the  syrup,  and  mix  it  with  3  parts  of  4th-proof  white 
brandy ;  fill  up  the  jars  ;  cork  and  seal  them. 

415.  Brandy  Pears, 

Take  small,  highly-perfumed  pears,  skin  them,  taking 
care  not  to  damage  the  stems  ;  cut  ofi"  the  ends  of  the 
stems  and  lay  the  fruit  in  iron-free  alum  water  (by  this 
means  you  retain  the  natural  color  of  the  fruit) ;  let  them 
remain  in  for  i  an  hour ;  take  them  out,  and  put  them  in 
boiling  water;  as  soon  as  they  get  soft  take  them  out, 
and  lay  them  in  cold  water  which  contains  the  juice  of  a 
few  lemons ;  when  the  water  becomes  warm  it  must  be 
changed  with  cold ;  when  perfectly  cold  arrange  them  in 
jars,  without  breaking  the  stems ;  take,  in  the  beginning 
of  the  operation,  1  part  of  boiling  hot  syrup,  and  throw  it 
over  the  skins ;  let  it  cool ;  then  add  2  parts  of  4th-proof 
white  brandy ;  mix  it  Avith  the  syrup ;  filter,  and  fill  the 
jars  up ;  cork  and  seal. 

416.  Brandy  Pmnes,  ^r  Plums, 
Are  made  precisely  the  same  way  as  the  peach. 

417.  Brandy  Quinces. 
Kub  the  quinces  with  a  linen  cloth,  and  take  off  the 


MUSTJ-Iil^,  FKENCH. 


219 


skin  very  delicately,  and  lay  tliem  in  cold  water ;  cut 
them  in  4  parts ;  take  out  the  hearts ;  then  lay  them  in 
iron-free  alum  water  for  a  few  minutes  (by  this  means  you 
retain  the  natural  color  of  the  fruit),  and  throw  them  in 
boiling  syrup  until  they  begin  to  get  soft ;  take  them  out 
with  the  skimmer ;  arrange  them  in  an  earthen  djsh ;  clarify 
the  syrup ;  throw  it  boiling  hot  on  the  fruit  to  cover ;  after 
24  hours'  standing  drip  off  the  syrup ;  clarify  it,  and  add 
2  parts  of  4th-proof  white  brandy,  in  which  were  macer- 
ated the  skins  of  the  fruit ;  filter,  and  fill  up  the  jars  pre- 
viously arranged  with  the  quinces ;  cork  and  seal. 

418    Brimstone  Paper,  for  smoking  Kegs,  to  pre- 
vent  Wine  getting  sour. 

1  lb.  of  brimstone  melted  in  an  iron  pan. 

40  to  50  strong  paper  strips,  of  ^  an  inch  in  breadth  and 
9  inches  long,  are  drawn  through  the  melted  brimstone  and 
laid  aside ;  when  all  done,  repeat  it  a  second  and  third  time 
to  get  the  thickness  of  good-sized  pasteboard  ;  some  take 
ground  coriander-seed,  anise-seed,  and  fennel-seed,  equal 
parts  mixed  together,  which  they  strew,  after  the  last  dip- 
ping, on  the  brimstone  paper  strips  while  hot ;  they  are 
packed  in  bundles  of  a  ^  of  a  lb.,  with  strings  on  both 
ends,  and  brought  into  market. 

Use. — Take  for  a  60-gallon  cask  1  strip ;  light  it  with  a 
match  ;  bring  it  to  the  bunghole ;  put  the  bung  loosely  in ; 
let  it  burn  as  long  as  it  can  ;  let  the  cask  stand  untouched 
for  1  hour ;  then  take  it  out,  and  put  in  the  white  wine 
re  i  wine  would  lose  its  color. 

419,  Mustard,  French, 

1^  lb.  of  ground  black  mustard-seed. 
1|    do.       do.    yellow    do.  do. 


220 


3  quarts  of  good  strong  boiling  hot  cider  vinegar. 
Mixed  thoroughly  together  ;  macerate  12  hours-;  add  1^ 

ounce  of  ground  allspice,  ^  an  ounce  of  ground  ginger,  3 
ounces  of  sea-salt,  1^  ounce  of  ground  cinnamon,  i  an 
ounce  of  ground  cloves  ;  mix  it  well  with  the  above  ;  add 
as  much  more  vinegar  as  to  get  the  required  consistence. 

420.  "Wax  Putty,  for  Leaky  Casks,  Bungs,  Corks, 

&c. 

2  ibs.  of  spirits  of  turpentine. 

4  do.  tallow. 

8    do.    yellow  wax. 

12  do.    solid  turpentine. 

The  wax  and  solid  turpentine  are  melted  together  on  a 
slow  fire ;  then  add  the  tallow ;  when  melted  take  it  far  . 
off  from  the  fire ;  then  stir  in  the  spirit  of  turpentine,  and 
let  it  cool. 

421.  General  Directions  for  Syrups. 

The  best  syrups  can  only  be  made  with  the  finest  quali- 
ties of  sugar.  Syrup  is  the  juice  of  fruit,  flowers,  vegeta- 
bles, or  whatever  you  desire  to  preserve,  mixed  with 
liquid  sugar.  In  boiling  to  the  degrees,  it  is  from  the 
"small  thread"  (see  'No.  10)  to  the  "  large  pearl"  (see 
No.  13)  that  syrup  is  produced.  The  essences  or  virtues 
of  most  fruits,  &c.,  suitable  for  syrup-making  may  be 
extracted  by  simple  infusion.  The  sugar  should  be  dis- 
solved in  this  decoction  or  infusion,  and  both  placed  in 
glass  or  earthenware  vessel ;  close  this  vessel  down,  and 
place  it  in  a  pan  on  the  fire  surrounded  with  water.  In 
some  cases  the  syrup  should  not  be  bottled  till  quite  cokL 
When  ready,  cork  it  securely,  and  stand  it  in  a  cool  dry 
place.    Care  should  be  taken  to  boil  the  syrup  to  the  pre 


RECIPES  FOR  SMALL  QUANTITIES. 


221 


ciso  point.  If  not  sufficiently  boiled,  after  a  time  it  is  apt 
to  become  mouldy ;  and  if  boiled  too  much,  it  will  grain  a 
little,  and  thus  become  candied.  Sau<tepans  made  of  tin, 
or  timied  on  the  inside,  should  not  be  used  when  making 
syrups  from  red  fruits,  as  these  act  on  the  tin,  and  turn  the 
color  to  a  dead  blue.    (See  Nos.  6  and  7.) 

422.  Raspberry  Symp. 

2  pints  of  filtered  raspberry  juice. 
4|  lbs.  of  sugar. 

Select  the  fruit,  either  white  or  red.  Having  picked 
them  over,  mash  them  in  a  pan,  which  put  in  a  warm 
place  until  fermentation  has  commenced.  Let  it  stand  for 
about  three  days.  All  mucilaginous  fruits  require  this,  or 
else  they  would  jelly  when  bottled.  ISTow  filter  the  juice 
through  a  close  flannel  bag,  or  blotting-paper,  and  add  sugar 
in  the  proportion  mentioned  above  ;  this  had  better  be  pow- 
dered. Place  the  syrup  on  the  fire,  and  as  it  heats  skim 
it  carefully,  but  don't  let  it  boil;  or  you  may  mix  in  a  glass 
vessel  or  earthenware  jar,  and  place  in  a  pan  of  water  on 
the  fire.  This  is  a  very  clean  way,  and  prevents  the  sides 
crusting  and  burning.  When  dissolved  to  the  "  little 
pearl"  (see No.  12)  take  it  off";  strain  through  a  cloth;  bot- 
tle when  cold ;  cover  with  tissue-paper  dipped  in  brandy 
and  tie  down  with  a  bladder. 

423.  Currant  Syrup. 

2  pints  uf  currant  juice. 
41  lbs.  of  sugar. 

Take  as  many  cm'rants  (which  can  be  mixed,  white  and 
red)  as  you  think  sufficient  (about  6  lbs.),  and  pick  them 
over.  Now  mash  and  ferment,  as  in  the  instructions  for 
making  raspberry  syrup  (see  No.  422).    This  done,  add 


222 


APPENDIX. 


some  raspberries,  and  flavor  as  you  please.  Some  inix  a 
pound  of  raspberries  and  a  pound  of  cherries  (properly 
stoned  before  mashing) ;  then  mix,  mash,  and  ferment  all 
together.  The  quantity  of  raspberries  to  be  introduced, 
however,  is  entirely  a  matter  of  taste.  Whilst  the  syrup 
is  fermenting,  it  is  a  good  plan  to  cover  the  pan  with  a 
coarse  cloth,  or  any  thing  that  will  admit  the  air  (which  is 
essential  to  fermentation),  but  keep  out.  the  dust. 

424.  Orgeat  (or  Almond)  Syrup. 

2  lbs.  of  sweet  almonds. 

3i  ounces  of  bitter  almonds. 

3  pints  of  fresh  water. 
6  or  61  lbs.  of  sugar. 

Take  your  almonds  (sweet  and  bitter)  and  drop  them 
into  boiUng  water.  This  blanches  them,  and  they  are 
easily  skinned.  Having  peeled  them,  drop  them  into 
cold  water,  in  which  wash  them ;  when  ready  put  them 
into  a  clean  mortar  (one  of  marble  is  better  than  bronze), 
and  mash  them;  next,  squeeze  in  the  juice  of  two  lemons, 
or  add  a  little  acid,  and,  as  you  pound  the  almonds,  pom- 
part  of  a  pint  of  clean  water  into  the  mortar ;  mash  thor- 
oughly, until  the  mixture  looks  like  thick  milk,  and  no 
pieces  of  almonds  are  left ;  then  add  another  pint  of  the 
spring  water.  Now  squeeze  the  white  mash  through  a 
hair-cloth,  or  other  good  strainer :  a  common  plan  is  to 
have  a  large  strainer  held  by  two  -persons;  as  they  twist 
the  milk  may  be  caught  in  a  clean  basin ;  Avhatever  of  the 
almonds  is  left  in  the  cloth  put  it  back  into  the  mortar,  and 
mash  it  over  again,  adding  a  little  of  the  spring  water ; 
then  s^iain  it,  and  mix  with  the  former  almond  milk;  this 
done  mix  it  with  your  sugar  (about  6  lbs.)  which  mu<?t 
first  Iio wever,  be  clarified  and  boiled  to  a  "  crack"  (see 


JJECIPI^S  FOR  SMALL  QUANTITIES. 


223 


No.  17);  whilst  adding  the  almond  milk  let  the  pan  of 
hot  sugar  be  off  the  fire ;  when  mixed  give  another  boil 
up ;  then  remove  the  pan  from  the  fire,  and  stir  the  syrup 
until  cold  ;*  pour  in  a  small  portion  of  the  tincture  of 
orange  flowers,  or  the  least  drop  of  the  essence  of  neroly, 
and  pass  the  mixture  again  through  a  cloth ;  give  the 
bottles  an  occasional  shake  for  a  few  days  afterward ;  it 
will  k?ep  the  syrup  from  parting. 

425.  Morello  Cherry  Symp. 

2  lbs.  of  Morello  cherries. 
4  lbs.  of  sugar. 

See  that  the  cherries  are  ripe,  and,  having  stoned  them, 
mash  them  in  a  colander  or  sieve,  pressing  out  the  juice 
into  a  pan. or  basin;  let  the  juice  stand  for  a  day  or  two, 
then  strain  through  a  flannel  bag  until  very  clear ;  boil 
your  clarified  sugar  to  a  "crack"  (see  No.  17),  and  pour 
the  juice  in,  in  the  proportion  of  one  pint  of  juice  to  2 
lbs.  of  sugar ;  stir  it  well  on  the  fire  with  a  skimmer,  and 
give  it  one  or  two  boils ;  if  any  scum  rises  take  it  off ;  let 
it  thoroughly  cool;  then  bottle  off,  or  put  them  in  deep 
jars,  and  tie  down  with  bladders. 

426.  Mulberry  Syrup. 

2  pints  of  mulberry  juice. 
2f  lbs.  of  sugar. 

Mulberries  do  not  require  so  much  sugar  as  raspberries 
(see  Xo.  422).  Mash  the  mulberries,  and  proceed  as  with 
cherry  syrup  (see  No.  425).  See  that  the  mulberries  are 
uniformly  ripe. 

*  Tiiis  is  <1  Hie  to  keep  it  from  separating  and  splitting  up  n.fter  boiog 
bottled 


224 


APPENDIX. 


427.  Strawberry  Syrup. 

May  be  made  the  same  way  as  raspberry  syrup  (see  N*©. 
422).    Select  large  fruit. 

428.  Barberry  Syrup. 

The  method  of  making  this  is  precisely  the  same  as  that 
for  making  Morello  cherry  syrup  (see  No.  425). 

429.  Capillaire  (or  Maidenhair)  Syrup. 

4  oz.  of  capillaire. 
4}  lbs.  of  sugar. 

The  best  capillaire  is  found  in  America,  and  gi'ows  near 
ponds  or  running  streams.  The  leaves  are  green,  and  grow 
double,  the  stalk  long,  and  of  the  color  of  ripe  plums.  Be 
careful  to  obtain  the  genuine  sort,  whether  foreign  or  na- 
tive, whichever  kind  you  require.  Cut  the  capillaire  into 
little  pieces  ;  then  infuse  tliem  in  boiling  water,  covering 
the  pan  over ;  add  the  sugar,  and  clarify  with  the  whites 
of  4  eggs  ;  if  you  are  mixing  in  the  above  proportion  boil 
to  a  "  pearl"  (see  No.  13) ;  then  pour  off  through  a  strain- 
er;  when  cool,  add  some  orange-flower  water  ;  then  bottle 
flose.  Ordinary  syrup,  with  tincture  of  orange-flower  in 
it,  is  often  sold  for  the  genuine  article. 

430.  Lemon  Syrup. 

2  lbs.  of  sugar  (or  2  pints  of  syrup). 
1  pint  of  lemon  juice. 

Let  the  juice  settle  ;  clear  off  the  thin  skin,  which  forms 
on  the  top  ;  then  strain  through  a  fme  sieve  or  cloth ;  boil 


RECn'ES  FOR  SMALL  QUANTITIES.  2'J5 

tho  syrup  to  the  "  little  crack"  (see  No.  17) ;  then  pour  in 
the  lemon  juice  ;  place  the  pan  on  the  fire,  and  boil  to  the 
"pearl"  (see  No.  13);  skim  as  with  raspberry  (see  No. 
422),  or  mulberry  syrup  (see  No.  426) ;  l^otUe  oft'  when 
quite  cool. 

431.  Orange  Syrup. 

Made  the  same  way  as  lemon  syrup  (see  No.  430). 

432.  Ginger  Syrup. 

2  oz.  of  ginger, 
li  pint  of  water. 
2  lbs.  of  sugar. 

Boil  together  in  a  pan  to  the  "  small  thread"  (see  Na 
10),  and  strain  through  a  hair  sieve. 

433.  Pineapple  Synip. 

Take  a  pineapple,  cut  the  outside  peel  off,  and  pound  it 
in  a  mortar  ;  then  strain  it  through  a  cloth ;  to  1^  pint  of 
juice  add  2  lbs.  of  sugar,  and  boil  it  to  the  "  small  thread" 
(see  No.  10). 

434.  Violet  Synip. 

1  lb.  of  violet  flowers. 
1  quart  of  water. 
3^  lbs.  of  sugar. 

Remove  the  stalks,  &c.,  and  pour  the  water  on  the  flow- 
ers hot ;  cover  over,  and  let  it  remain  a  few  hours  in  a 
warm  place  ;  then  pass  through  a  cloth ;  add  the  sugar, 
and  boil  to  the  "  small  thread"  (see  No.  10) ;  the  violet 
FVi'up  sold  in  stores  is  often  adulterated. 
10* 


22G 


APPENDIX. 


435.  Grape  Synip. 

1^  pint  of  water. 

do.  sherry. 
I  lb.  of  elder  flowers. 
3  lbs.  of  sugar. 

Made  the  same  way  as  violet  syrup  (see  No.  434). 

436.  Haspberry  Yinegar  Syrup. 

31  lbs.  of  sugar. 

1  pint  of  raspberry  juice. 

2  pints  of  vinegar. 

As  in  making  raspberry  syi'up  (see  No.  422)  white  or 
red  fruit  may  be  used.  White  raspberries,  however,  re- 
quire the  best  loaf  sugar  and  white  wine  vinegar,  so  as  not 
to  discolor  the  syrup.  Clean  the  raspberries ;  mash  them 
in  a  pan,  and  put  in  a  warm  place,  for  a  day  or  two,  until 
they  ferment ;  strain  them,  and  pour  in  the  vinegar  ;  strain 
again ;  add  the  sugar,  and  boil  to  the  "pearl"  (see  No.  13). 
Another  plan  is  to  take  whole  raspberries  (say  2  lbs.,  1 1  pint 
of  vinegar,  and  2  lbs.  of  sugar),  and  put  them  in  the  vine- 
gar, and  stand  the  jar,  well-covered,  in  a  shady  place  for 
10  days.  At  the  expiration  of  this  time  filter  the  mixture ; 
add  the  sugar,  and  place  the  jar  in  a  pan  of  hot  water,  and 
boil  gently.  This  mode  preserves  the  finest  qualities  oi 
the  fruit,  which  are  not  partially  lost  by  boihng,  as  in  the 
previous  method. 

437.  Coffee  Syrup. 

1  pint  of  cofl*ee. 

2  pints  of  syrup. 

Make  a  strong  decoction  of  Mocha  colFee,  very  clear,  to 


KECIPES  FOR  SMALL  QUANTITIES. 


227 


the  amount  of  a  pint ;  take  2  pints  of  syrup ;  boil  it  to  a 
"ball"  (see  No.  IG),  and  add  the  coffee  ;  put  it  again  on 
the  fire;  boil  it  to  a  "pearl"  (see  No.  13),  and  strain  it 
through  a  cloth;  bottle  it  when  cold 

438.  'Wormwood  Syrup. 

1  ounce  of  wormwood. 
1  lb.  of  sugar. 

Make  nearly  a  pint  of  the  infusion  of  wormwood ;  add 
to  it  1  lb.  of  loaf  sugar;  clarify  it  (see  Nos.  6  and  V),  and 
boil  to  a  "  pearl"  (see  No.  13) ;  when  cold,  bottle  it. 

439.  Marsh-Mallow  Syrup. 

Take  2  ounces  of  marsh-mallow  roots ;  cut  them  into 
small  pieces  ;  bruise  them  in  a  mortar,  and  boil  the  mal- 
lows in  1^  pint  of  water,  till  reduced  to  a  pint ;  then  clear 
it,  and  add  1  lb.  of  sugar,  finishing  it  in  the  same  way  as 
capillaire  (see  No.  429). 

440.  Syrup  of  Pinks. 

I  lb.  of  pinks. 
1  lb.  of  sugar. 

Pick  off  all  the  green  parts  from  half  a  pound  of  pinks  ; 
put  the  flowers  in  a  mortar,  and  pound  them  with  a  pint 
of  boiling  water ;  strain  the  decoction  through  a  cloth ; 
clarify  1  lb.  of  loaf  sugar  (see  No.  6);  boil  it  to  a  "ball'' 
(see  No.  16),  and  add  it  to  the  decoction;  put  it  again  on 
the  fire,  and  boil  it  to  a  "  pearl"  (see  No.  13).  This  syrup 
may  also  be  made  without  pounding  the  flowers,  only  boil- 
ing them  with  the  sugar ;  when  done,  skim  it,  and  strain 
it  through  a  cloth.  The  dark-red  velvety  single-pink  is 
the  best  for  syrup. 


228 


APPENDIX. 


441.  Ratafias, 

Every  liqueur  made  by  infusions  is  called  ratafia ;  that 
is,  when  the  spirit  is  made  to  imbibe  thoroughly  the  aro- 
tnatic  flavor  and  color  of  the  fruit  steeped  in  it ;  when  this 
lias  taken  place  the  liquor  is  drawn  off,  and  sugar  added  to 
it ;  it  is  then  filtered  and  bottled. 

442.  Ratafia  of  Cherries. 

Wild  cherries,  lO  lbs.;  Morello  cherries,  10  lbs.  ;  cinna- 
mon, 2  drachms ;  mace,  2  drachms ;  brandy,  8  pints ;  straw- 
berries, 2  lbs. ;  raspberries,  2  lbs. ;  corianders,  4  ounces,  and 
4  ounces  of  sugar  to  every  pint  of  juice.  Crush  the  fruit ; 
strain  the  juice  through  a  sieve,  and  pound  the  stones, 
corianders,  cinnamon,  and  mace,  separately,  and  infuse  the 
whole  in  a  jar.  To  every  pint  of  juice  add  4  ounces  of 
sugar ;  let  it  steep  for  a  month ;  filter  it,  and  bottle  for 

443.  Another  Ratafia  of  Cherries. 

Juice  of  Morello  cherries,  15  pints;  peach  leaves,  1  lb. ; 
brandy,  14  pints;  cinnamon,  3  drachms;  cloves,  1  drachm; 
sugar,  8  lbs.  Crush  and  strain  through  a  sieve  the  pulp  of 
your  cherries ;  pound  the  stones ;  put  them  altogether  in 
a  pan  on  the  fii'C,  and  give  them  one  boil ;  when  cold 
measure  the  juice;  and  when  you  have  15  pints  add  your 
peach  leaves,  cinnamon,  and  cloves,  which  must  have  beeu 
previously  bruised  in  a  mortar,  the  sugar  and  brandy  being 
'  added ;  put  the  whole  into  a  jar ;  leave  it  for  a  month ; 
draw  it  off,  and  bottle  it. 

444.  Ratafia  firom  four  Fruits. 


Morello  cherries,  8  lbs. ;  wild  cherries,  6  lbs. ;  raspber 


RECIPES  FOR  SMALL  QUANTITIES. 


221) 


ries,  4  lbs. ;  red  currants,  8  lbs. ;  black  currants,  4  lbs. ; 
mace,  1  drachm ;  cloves,  1  drachm,  and  4  ounces  of  sugar 
to  every  pint  of  juice.  Proceed  in  the  same  manner  as  for 
cherries. 

445.  Ratafia  of  Black  Currants. 

Black  currants,  4  lbs. ;  black  currant  leaves,  1  lb. ;  Mo- 
rello  cherries,  2  lbs.  ;  cloves,  1  drachm  ;  brandy,  10  pints ; 
sugar,  10  lbs.    Steep  them  as  above. 

446.  Badiane. 

Brandy,  3  pints;  water,  3  pints;  bitter  almonds,  1  lb.; 
sugar,  1  lb.  ;  1  lemon  peel,  rasped;  six  cloves;  cinnamon, 
1  ounce.  Break  up  the  whole ;  put  it  into  a  jar  with  the 
lemon  peel,  the  sugar  being  melted  in  3  pints  of  water ; 
infuse  for  a  month  ;  strain  it  through  a  flannel  bag,  and 
then  filter  the  liquor  and  bottle  it. 

447.  Ratafia  of  Orange. 

6  China  oranges,  2  lbs.  of  sugar,  4  pints  of  brandy,  and 
1  pint  of  water ;  peel  6  fine  oranges  ;  infuse  the  rind  in  the 
brandy  for  15  days;  melt  your  sugar  in  the  cold  water, 
and  strain  and  filter  it  as  above. 

448.  Ratafia  of  Raspberries. 

Raspberries,  10  lbs.;  sugar,  4  lbs.;  brandy,  10  pints; 
cinnamon,  2  drachms ;  cloves,  1  drachm ;  infuse  the  arti- 
cles  for  15  days;  stir  the  mixture  every  day;  strain 
through  a  bag  and  filter  it. 

449.  Ratafia  of  Currants 
Currants,  10  lbs.;  brandy,  10  pmts;  sugar,  4  lbs.;  cin- 


APPENDIX. 


namon,  2  drachms ;  cloves,  2  drachms,  and  proceed  as  for 
raspberries. 

450.  Hatafia  of  Mulberries. 

Mulberries,  10  lbs.;  brandy,  10  pints;  sugar,  4  lbs.; 
mace,  2  drachms.    Proceed  as  before. 

451.  Ratafia  of  Orange-flowers. 

Brandy,  3  pints ;  water,  2  pints ;  orange-flowers,  1  lb. ; 
and  sugar,  1  lb.  Put  the  whole  in  a  jar  well  stopped ; 
place  it  in  a  bath,  almost  boiling  hot,  for  a  day ;  the  next 
day  filter  and  bottle  it. 

452.  Vespitro. 

Brandy,  2  pints ;  anise-seed,  1  ounce  ;  2  lemons  ;  sugar, 
1  lb. ;  corianders,  2  ounces  ;  fennel,  1  ounce ;  angelica,  2 
drachms.  Break  up  these  ingredients,  and  put  them  in  a 
jar  with  2  pints  of  brandy ;  peel  the  2  lemons,  which  you 
must  add  to  the  mixture,  and  squeeze  in  the  juice  ;  break 
the  sugar;  dissolve  it  in  water,  and  put  it  into  the  jar;  let 
it  stand  for  a  fortnight ;  then  strain  it  through  a  flannel 
bag  ;  filter  and  bottle  it. 

453.  Yellow  Escubac. 

1  ounce  of  safi'ron  ;  1  ounce  of  Damascus  raisins ;  1 
ounce  of  cinnamon ;  3  lbs.  of  sugar  :  1  ounce  of  liquorice  ; 
1  ounce  of  corianders ;  3  pints  of  brandy ;  2  pints  of 
water.  Pound  these  ingredients,  and  dissolve  the  sugar 
in  2  pints  of  water ;  put  the  whole  in  a  jar  to  infuse  for 
a  month,  taking  care  to  stir  it  up  every  second  day,  or  the 
third  at  farthest. 


KECIPES  FOK  SMALL  QUANTITIES. 


231 


454    Ratafia  of  Green  Walnut  Shells. 

200  walnuts,  10  pints  of  brandy,  4  lbs.  of  sugar,  1 
drachm  of  nutmeg,  1  draclim  of  cloves.  Choose  200  wal- 
nuts so  young  that  a  pin  may  easily  go  through  them ; 
pound  them  in  a  mortar,  and  infuse  them  in  the  brandy, 
with  the  nutmeg  and  cloves,  for  a  month ;  after  that  time 
strain  the  mixture  through  a  flannel  bag,  filter,  and  bot- 
tle it. 

455.  Angelica  Ratafia. 

4  ounces  of  angelica-seed,  2  ounces  of  the  roots  of  angel- 
ica, 10  pints  of  brandy,  1  drachm  of  cloves,  1  drachm  ol 
cinnamon,  4  pounds  of  sugar.  Pound  the  ingredients 
coarsely;  dissolve  the  sugar  in  water,  and  add  it  to  the 
mixture ;  infuse  it  in  the  brandy  for  a  month ;  strain  it 
through  a  bag  and  filter  it. 

456.  Ratafia  of  Red  Pinks. 

3  lbs.  of  pinks,  10  pints  of  brandy,  4  lbs.  of  sugar,  1 
drachm  of  cloves,  1  drachm  of  cinnamon.  Pick  off  the 
green  from  your  pinks,  pound  the  leaves,  and  infuse  them 
for  a  month  in  the  brandy,  with  the  cloves  and  cinnamon ; 
after  this  draw  off  the  liquor  and  filter  it. 

457.  Balm  of  Molucca. 

1  drachm  of  mace,  shreded. 

1  ounce  of  cloves,  bruised. 

1  gallon  of  clean  spirit  (22  under  proof). 

Macerate  for  a  week  in  a  well-corked  demijohn  or  jar, 
fiequently  shaking  (see  I^o.  5);  color  with  coloring  (see 
No.  88),  and  add  4i  lbs.  of  lump  sugar  dissolved  in  ^  a 
gallon  of  pure  soft  loater 


232 


APPENDIX. 


458.  Tears  of  the  Widow  of  Malabar. 

Same  as  Balm  of  Molucca,  but  employing  1  drachm  oi 
mace  (shreded),  ^  an  ounce  of  cloves  (bruised),  and  a  tea- 
spoonful  of  the  essence  of  vanilla  for  flavoring.  Some  add 
I"  of  a  pint  of  orange-flower  water.  It  is  slightly  colored 
with  coloring.    (See  No.  88.) 

459.  Sighs  of  Love. 

6  lbs.  of  sugar,  and  pure  soft  loater  sufficient  to  produce 
a  gallon  of  syrup  (see  Nos.  7  and  421),  to  which  add  1  pint 
of  rose  water  and  7  pints  of  proof  spirit ;  color  pale  pink 
(see  No.  93).  A  drop  or  two  (not  more)  of  the  essence  of 
ambergris  or  vanilla  improves  it.  This  is  a  pleasant  cor- 
dial. 

460.  Delight  of  the  Mandarins. 

1  gallon  of  spirit  (22  under  proof). 

\     do.     pure  soft  water. 

4^  lbs.  of  white  sugar  (crushed  small). 

1  ounce  of  anisum  Chinae,  bruised. 

\     do.     ambrette  or  musk  seed,  bruised. 
\      do.  safflower. 

Macerate  in  a  carboy  or  stone  jar  capable  of  holdmg 
double  the  quantity  (see  No.  5),  and  agitate  well  every 
day  for  2  weeks. 

461.  Elephant's  Milk. 

2  ounces  of  gum  benzoin. 

1  pint  of  rectified  spirits  of  wine. 

Dissolve  and  add  2^  pints  of  boiling  water ;  agitate  for 
5  minutes  in  a  strong  corked  bottle,  and  when  cold  strain 
and  add  H  lb.  of /'.mp  sugar. 


RECIPES  FOR  SMALL  QUANTITIES. 


233 


462.  Vanilla  Milk. 

12  drops  of  essence  of  vanilla. 
1  ounce  of  lump  sugar. 

Pulverize  and  add  gradually  1  pint  of  new  milk. 

463,  Yankee  Punch. 

Macerate  3  ounces  of  sliced  pineapple,  6  grains  of  vanilla, 
1  grain  of  ambergris  (rubbed  with  a  little  sugar)  in  1  pint 
of  the  strongest  pale  brandy  for  a  few  hours,  being  careful 
to  shake  it  frequently  during  that  time  (see  No.  5) ;  then 
strain  through  a  jelly  bag,  squeezing  the  bag  so  as  to  get 
all  the  liquid,  and  add  of  lemon  juice  1  pint,  1  bottle  of 
lemon  syrup,  1  bottle  of  claret  or  port  wine,  and  ^  lb.  of 
sugar  dissolved  in  1^  pint  of  boiling  water. 


CONTENTS 

OP  THE 

SECOND  PART  OF  THE  BAR-KEEPER'S  GUIDE, 

CALLED 


ThU  Tattle  of  Contents  refers  to  the  Numbre  of  ka.oh  Esoipe,  xwd  not  to  th4 
rmrriber  of  the  pages. 


EEOIPB 

Absinthe  Cream  119 

"      Extract  of  201 

"      Ilippocras  248 

Oil  of  214 

"      Water  146 

Acqua  del  Paradiso   21 

"    Divina   22 

"    Persicana   23 

"    Eomana   24 

Ale,  Table   25 

"  White   26 

Alkermes  de  Florence   27 

Almond  Syrup  424 

Ambergris  Cologne  Water   161 

Amour  Sans  Fin   28 

Angelica  Brandy   29 

«  "    49 

"    407 

"      Cream   120 

"      Ilippocras  241 

Oil  of  217 

"      Eatafiaof.  800 

«  "      "  456 

-seed  Brandy   80 

"  "    50 

"       Cordial   81 

Cream   121 

Oil  of  218 

♦*       Ratafia  of  301 

"       Water   147 

"  "   (Compound)  148 

Anisette  de  Bordeaux   82 

/•Holland  •   83 

le  Martinique   84 

Fausse   35 


KKCIPB 

Apparatus,  Description  of,  Liqueur 

and  Syrup  Manufacturing   1 

Apricots,  Brandy   406 

"       Katafiaof   299 

Apricot  Water.   145 

Aromatic  Bitters   40 

"       Water   157 

Arrack   36 

"     ^   flch,  Syrup  of   342 

Badif    446 

Baj?    rlow  to  make  Filtering   3 

B'      of  Molucca   457 

Ball,"  How  to  boil  Sugar  to  the ... .  16 

BulsamofMan    37 

Barbadoes  Cream   122 

Barberry  Syrup   4'23 

Beaume  Humain   37 

Beer,  Hop   218 

"    Ginger   212 

"    Instantaneous.   251 

"    Spruce   339 

"    Spring   338 

Bergamot,  Oil  of   219 

"       Water   153 

Beverage,  Stomachic   340 

Birch  Wine   371 

Bishop   33 

"     Extract  of   39 

Bitters,  Aromatic   40 

"      Danziger  Drops   41 

"     Essence  of   43 

"      English   42 

"      Hamburg   44 

"      Orange   45 


236  cont: 

KECIPE 

Bitters,  Spanish   46 

"      Stomachic   47 

"      Stoughtoa   48 

Blackberry  Brandy  -  •   

Blackberry  Syrup   343 

"         Wine   867 

Blackberries,  Eatafia  of   311 

Black  Bottle-wax   401 

"     Currants,  Ratafia  of   445 

"    303 

Wine   3CS 

•  Blow,"  IIow  to  boil  Sugar  to  the.. .  14 

Blue  Coloring   89 

Bottle-wax,  Black   401 

"        Green   402 

"        Yellow   403 

Bed   404 

"        White   405 

Brandy,  Apricots   406 

"     Angelica   407 

"         "    49 

**         "    29 

"     Anise-seed   50 

  30 

"     Blackberry   51 

"     British   52 

♦*     Calamus   53 

**     Carminative   54 

"     Caraway   55 

"     Cedrats   40S 

**     Cherries   409 

"     Cherry   56 

"     Cinnamon   57 

"     Cloves   58 

**     Domestic   59 

**     French   60 

'*     Ginger   61 

*•     Grapes   410 

♦*     Grunewald   62 

"     Imperial  Peach   63 

"     Juniper  .'   64 

"     Melons.   411 

"     Mint   65 

**     Mirabelles   412 

**     Nordhaus  Corn   2S5 

"     Oranges   413 

**     Orange   66 

"     Peaches   414 

"     Pears   415 

**     Prunes   416 

•»     Peach   67 

*»     Peppermint   68 


KECIPH 

Branny,  Quinces  417 

"     Kaspberry   69 

"     Spice   70 

"     Stomachic  Green   71 

White   72 

"     Strawberry   73 

"     Wormwood   74 

Brimstone  Paper  41S 

British  Brandy   52 

Bright  Pearl  Cordial   97 

Brown  Coloring  for  Bratdy,  &c   88 

Brown  Sugar  or   Syrnp,  How  to 

Clarify   8 

Bordeaux  Wine,  (Red)  869 

"     (White)  870 

Calabre  h  Chaud   75 

Froid   76 

Calamus  Brandy   53 

Canelin  de  Corfou   77 

Canelle   78 

Caraway  Brandy   55 

Cordial   9S 

"      Water  155 

"  Caramel,"  How  to  boil  Sugai- '    the  18 

Carminative  Brandy   54 

Capillaire  Syrup  429 

Cedrat   79 

"   Cream  124 

"   Hippocras  242 

"   Water  156 

Cedrats,  Brandy  408 

Celery,  Oil  of  221 

"     Water  157 

Champagne  Cider   83 

Wine  372 

Champ  d'Asile   80 

Cherry  Brandy   56 

Cherry  Cordial   99 

Cherry,  ^Morello,  Syrup   ...  425 

Syrup  347 

Water  158 

"     Wine  374 

Cherries,  Brandy  409 

«      Eatafia  of  442 

"  "      "  (another) .......  443 

Chocolate  Cream  125 

Christine   81 

Christophelet   82 

Cider,  Champagne    83 

"    Strong  ...    84 

"  Sweet  


CONTENTS. 


237 


RECIPE 


Cinnamon  Brandy   57 

Cordial   100 

"       Cream  126 

Oil  of   220 

Siiirit  of   202 

"       Syrup  845 

"       Water   154 

Cifron   86 

CitroncllG   87 

Claritication  of  Brown  Sugar   8 

Loaf       "    7 

"         "     Syrup   6 

Clove  Brandy   58 

"    Cordial   101 

"    Oil  of   225 

"    Water   170 

Cocoa  Cream  123 

Coffee    "    132 

"    Eatafiaof  802 

"    Spirit  of   262 

"    Syrup    437 

'  Cognac  Brandy   60 

Cologne  Water    160 

"    (Ambergris)  161 

"  "    (Musk)   162 

Coloring,  Sugar   88 

Blue   89 

"       Green   .    .  CO 

"       Purple   .  .  92 

Eed   ..  n 

"      Violet   /'*4 

Yellow   n 

Coquette,  Flatteuse   16 

Cordial   96 

"    Anise-seed   31 

"     Bright  Pearl.    97 

"    Cat^^way   ..  98 

-     Oher'7   99 

"     Cinnarson  100 

"    Ci:,ves.  101 

•*     Singer   .   102 

'     Greengage  103 

"     Lemon  104 

"     Maccaroon  105 

"     Mint    106 

«     Noyaiix    107 

"     Orange   108 

"     Peach     109 

Pcpperm-Iilt  110 

^     Persicot    Ill 

"     Quince    112 

Pailroad  113 


RECira 

Cordial,  Kaspberry   114 

"      Ked  Water   115 

"      Eoses   116 

"      Celery   117 

"      Smcillage   lis 

Cardial  Water   103 

"  Crack,"  How  to  Boil  to  the   17 

Cream  of  Five  Fruits   127 

"      "  Eoses   136 

Creams  of  various  Flavors  119-140 

Creme,  d'Absinthe   119 

"     d'Angeliquc   120 

"     d'Anis,.   121 

"     de  Barb.idoes    122 

"      "  Cacao   123 

"  Cedrat   124 

"      "  Chocolat   125 

"      "  Cinnamon   126 

"      "  Cinq  Fruits   127 

"      "  Dattes     128 

"     Imperiale   129 

"     de  Martinique   130 

"      "  Menthe   131 

"      "  Mocha   182 

"      "  Nymphe   183 

"     d'Orange   184 

"     de  Portugal   135 

"      "  Eoses   136 

"     Eoyale   137 

"     de  Truffles   138  ' 

"  Vauille   139 

"     Virginal   140 

Cuckold's  Comfort   141 

Culotte  du  Pape   142 

Curafao  d'llollande   143 

Currants,  Eatafia  of   445 

  810 

«            "    449 

"       Black   803 

Currant  Sherbet   327 

"     Shrub   333 

"     Spirit  of   268 

"    Syrup   843 

"       "    423 

"     Water   171 

"     Wine,  Black   863 

"        "     Eed   875 

Damson  Wine   371 

Danziger  Drops   144 

"         "     Bitter.   41 

Date  Cream   128 


238 


CONTENTS. 


KECIPB 

Degrees  for  Boiling  Sugar   9 

Delight  of  *Jie  Mandarins   460 

Displace,  1I.5W  to   4 

Distil,  How  to    2 

Domestic  Brandy   59 

Gin  208 

Eau  d'Abricots  145 

"  d* Absinthe  146 

"  d^Anis   147 

"    Comp  14S 

"  d'Archiepiscopale   149 

"  d'Argent   150 

"  Aromatique   151 

"  de  Belles  Dames  152 

"   "  Bcrgamottcs  153 

"   "  Candle   154 

"   "  Carvi  155 

"   "  Cedrat   156 

"   "  Celery   157 

"   "  Cerises   153 

"   "  Chassem-s  159 

"   "  Cologne  160 

"   "       "      a  TAmbre   161 

"   "       "      au  Muse  162 

"   "  Cordiale  103 

"   "  de  Cumin  164 

«  Divine   165 

**  de  Flours  d'Oranges  166 

"   "  Fraises  167 

"   "  Framboises   163 

"   "  Genievre   169 

"   "  G6rofle  170 

"   "  Groscilles  171 

"   "  la  Cote  St  Andr6  172 

"   "  Lucr6tie  173 

"   "  Malte  174 

"   "  Menthe  *.   175 

"   "  M^re   176 

"   "  Millefleurs   177 

«   "  Noix   .178 

"   "  Noynux   179 

"   "  d'Oeillets  180 

"  d'Or   181 

"  des  Pacificateurs  de  Grece  182 

"  de  Qnatre  Grains   183 

"   "  The  184 

"   "  Verte  Stomachique   185 

"   "  Vie  d  Andaye  186 

"   "  Danzig  187 

"       Languedoc   ISS 

Effervescing  Lei'wnade  265 


KECIfB 

Elephant's  Milk   401 

Elixir  de  Garus  189, 

"  G6niCivre  190 

"      of  Juniper  190 

"  Long  Life   191 

"     de  Neroly   192 

"     des  Troubadours   193 

"     deViolettes   194 

EngUsh  Bitters   42 

"      Champagne  373 

"      Gin  209 

Escubac  de  Irelande    195 

Yellow    453 

Esprit  de  Manuel  196 

Essence  of  Bishop.   39 

»        Bitters   43 

"       Ginger  197 

"        Kirschwasser  Punch  293 

"        Lemon   193 

"        Peppermint  199 

Ptum   297 

"        Wintergreen   200 

Extrait  d' Absinthe  201 

"  Feather,"  IIow  to  boil  Sugar  to  the  15 

Fever  Drops   208 

Filter,  Uow  to   3 

Filtering  Bags,  How  to  make   3 

Finings,  Various   202-205 

Five  Fruits,  Cream  of  127 

Four  Fruits,  Katafia  of  444 

 317 

"       "      Sherbet.of  330 

"    Seeds,  Water  of  183 

French  Brandy   60 

"     Maccaroon  Cordial  105 

»     Mustard  419 

General  Directions  for  Making  Syrups  421 

Gerofline   207 

Gin,  Domestic   208 

"  English   209 

"  Holland   210 

"  London  Cordial   211 

Ginger  Beer   212 

"     Brandy   61 

•*     Cordial   102 

*    Essence  of   197 

"     Syrup   432 

Golden  Water   181 

Grape  Syrup  435 

"     Wine  -  380 


CONTENTS. 


23 


BECIPE 

Green  Bottle-wax  402 

"    Coloring   90 

<  J  reengage  Cordial   103 

Green  Stomachic  Urandy   71 

Green  Walnut  Shells,  Eatafia  of  454 

Glim  S^Tup  350 

Hamburg  Bitters   44 

IJippocras,  Absinthe   .  248 

"         Angelica  241 

"        Juniper  244 

"         Noyau   245 

Easpberry   243 

"        Vanilla  247 

Violet   24& 

Holland  Gin  210 

Hop  Beer  213 

Huile  d' Absinthe   214 

"     d' Amour   215 

"     d' Ananas   216 

"     d'Angelique.   217 

"     d'Anls   218 

"     de  Bergamot   219 

"      "  Cannelle   220 

"     "  Celeiy   221 

"  Chasseurs   222 

"      "  Citron   223 

"      "  Fleurs  d'Orange  224 

"      "  Gerofle  225 

"      "  Jasmin   226 

♦      "  Jupiter  227 

"      "  Kirschwasser   228 

"      "  Menthe   229 

"  Muscade   230 

"      "  Myrrhe   231 

"      "  Eoses   233 

"     Eoyale   234 

"     de  Ehum   235 

"      "  Sept  Grains   232 

"      "The   236 

"      "  Vanille   237 

"  Venus  2SS 

"  Violettes  239 

Hunter's  Dew   159 

Oil   222 

Hydromel  Vineux   240 

Hypocras  a  rAng611qne  241 

"      an  Cederat   242 

"      Framboise   243 

"      au  G6ni6vre   244 

"      an\-  Noyaux   245 

a  !a  Simple  Vanillo   240 


EECiri 

Hypocras,  au  Vin  d" Absinthe  24£ 

4  la  Violette  249 

Imitation  of  Anisette   35 

"       Cyprus  Wine   876 

"       Jamaica  Eum   825 

Imperial  Cream   129 

Nectar   250 

"      Peach  Brandy   03 

"      Easpberry  Whiskey  Punch.  292 

Indigo,  Solution  of   89 

Instantaneous  Beer   251 

Irish  Escubac   195 

"    Whiskey   364 

Jamaica  Eum,  Imitation  of.  325 

"   824 

Jasmin,  Oil  of  226 

Jove,  Oil  of  227 

Jimiprr  Brandy   64 

"      Elixir  of   19C 

"      Hippoci'iS.   .  244 

"      Eatafia  of   307 

"      Water   169 

Kirschwasser   158 

.  Oil  of   228 

"         Puncl  Essence  of  298 

Lady's  Cream  133 

Lait  de  Vieillesse  252 

"  Virginale   253 

"Large  Pearl,"  How  to  boil  Sugar  to 

the   12 

"  Large  Thread,"  How  to  boil  Sugar 

to  the  ,   11 

Late  di  Vecchia   254 

Lemonade,  Plain  257 

"       EflTervescing   255 

"       For  Bottling   256 

Lemon  Balm,  Spirit  of   269 

"     Cordial  ,   104 

"    Essence  of  193 

"     Oil  of  223 

"     Sherbet   323 

"     Shrub   834 

"     Spirit  of   264 

"     Syrup   851 

"       '"    ..430 

"     Wine  3S3 

Life  of  Man  253 

Liqueur  a  la  Canibron   259 


CONTENTS. 


RKCIPB 

Llqacur,  des  Amis  Reunis  260 

"        "   Braves   261 

de  Cafo   262 

"       "  Candle....   263 

•*       "  Citron   264 

"       "  Fleiirs  d'Oranges  205 

•*       "  Fraises  266 

•*       "  Framboiscs   267 

"  Groseilles   268 

*       "  Mellisse  269 

**      d'Oranges  270 

•*      d'Orgeat   271 

"      de  Koses   272 

"      Stomachique   273 

"      de  Th6  274 

*  Little  Pearl,*'  How  to  boii  Sugar  to 

the   13 

•*  Little  Thread,''  How  to  boil  Sugar  to 

the  ...    10 

Loaf  Sugar,  How  to  Clarify   7 

London  Cordial  Gin   211 

Long  Life,  Elixir  of   191 

Lovagc   275 

Love  vrithout  End   28 

Macaroon  Cordial  105 

Macaroni  276 

Mace  Oil   230 

Madeira  Wine  335 

Maidenhair  Syrup   429 

"   346 

Malaga  Wine  3S6 

Maltese  Water.  174 

Marasquin  de  Coings  277 

"  Fraises   278 

"  Fnimboisos  279 

"  Groseilles   280 

"  Peches  281 

Marisquino  di  Zara  2S2 

Mars,  Spirit  of   261 

Marsh-mallow  Syrup   439 

Martinique  Cream   180 

Macerate,  How  to   5 

Mead.  Wine  240 

Measures  of  the  United  Stat -s   19 

Melons,  Brandy  411 

Menthe   106 

Metheglin   240 

Milk  of  Old  Age   252 

"     Vecchia  254 

Vanilla   462 

•»  Virgin's.    253 


I  BSOIP* 

Mint  Brandy   66 

"    Cordial  106 

"    Cream   131 

"    Oil   229 

"    Water   175 

Mirabelles,  Brandy  412 

Mirabolanty  2S3 

Mixed  Wine  1  387 

Monongahela,  or  Bourbon  Whiskey..  365 

Morello  Cherry  SyrL|)  425 

Mulberries,  Katafia  o*  460 

"        Syrup  of  426 

Muscat  Wine   383 

Mustard,  French   419 

Myrrh  Oil  231 

Nectir  des  Dieux   284 

"     Imperial   250 

"     of  Olympus  284 

"     Orange   287 

iSTeroly,  Elixir  of   192 

Nordhaeuser  Korn  Branntwein  285 

Noyau  Cordial   107 

"     Hippocras   245 

"     Katafia  of  814 

Oil  of  Absinthe  214 

"  Angelica  217 

"   Anise-seed  218 

"   Bergamot  219 

"   Celery  221 

"   Cinnamon  220 

"   Cloves   225 

"  Jasmin   226 

"  Jove  227 

"   Kirschwasser  22S 

"   Lemons   223 

"  Love    215 

"   Mace  230 

"   Mint   229 

"   Myrrh  231 

"  Orange  Flowers  224 

"   Pine-apples   216 

"   Roses   233 

"   Rum   235 

"   Seven  Seeds   232 

"   Tea   236 

"   Vanilla   237 

"  Venus  238 

"       "    286 

"   Violets  239 

Oglio  di  Venere  28fi 


CONTENTS. 


241 


BKCIPE 


Orangeade   288 

Orange  Bitters   45 

Cordial   108 

"      Cream    134 

"      Flowers,  Oil  of   224 

"           "        liatafia  of   451 

  305 

"           "        Spirit  of   205 

"           "       Syrup  of   349- 

"           "        Water  of   liif) 

"      Kectar   287 

"      Syrup   352 

"    431 

Oranges,  Ratafia  of   447 

Spirit  of   270 

Orgeat,  Spirit  of   271 

"     Syrup   353 

  424 

Parfait  Amour   289 

Parsnip  Wine   31)0 

Peach  Brandy   67 

"         "     Imperial   63 

Cordial   109 

"      Wine  391 

Peaches,  Brandy  '   414 

"       Ratafia  of  316 

Pearl  Cordial   97 

Pears,  Brandy   415 

Peppermint  Brandy   68 

"         Cordial   110 

"         Essence  of   199 

Percolator,  How  to  Make  a   4 

Perfect  Love   289 

Persicot  Cordial   Ill 

"       Water   23 

Pine-apples,  Oil  of   216 

"  Syrup  of   354 

  433 

Pink  Coloring   93 

Pinks,  Ratafia  of   315 

"  "      Red   456 

"     Syrup  of   440 

Pink  Water   180 

Plain  Lemonade   257 

"   Wine   392 

Pope's  Breeches   142 

Portugal  Cream   135 

Port  Wine   393 

Porter   290 

"   en  Cercles   291 

Prunes,  Brandy   416 

11 


RECIPK 

Punch,  Imperial  Raspberry  Whiskey,  292 


*'      Kirschwasser   293 

"      d'Orsay   294 

"      Regent   295 

"      Roman   296 

Rum   297 

"      Yankee   464 

PiuTile  Coloring   92 

Quatre  Fruit  Sherbet   330 

Quatia   298 

Quince  Cordial   . .  112 

"      Liqueur   277 

Wine   394 

Quinces,  Brandy   417 

"      Ratafia  of   304 

Railroad  Cordial  113 

Raisin  Wine  395 

Raspberries,  Ratafia  of.   448 

 306 

"  Spirit  of   267 

Raspberry  Brandy   69 

Cordial  *   114 

"        Hippoci-as   243 

"        Sherbet   aSl 

"        Shrub  335 

"        Syrup   422 

"    356 

"        Water   168 

"        Whiskey  Punch   292 

"        Wine   396 

"        Vinegar  363 

"  "    Syrup  436 

"    357 

Ratafias   441 

Ratafia  of  Angelica  300 

"    4.55 

"       Anise-seed   361 

Apricots   299 

"       Blackberries  311 

"       Black  Currants  303 

"       Cherries   442 

  443 

"       Coffee  302 

"       Currants,  Black   303 

"    445 

Red   449 

"   310 

"    d'Abricots  299 

"    d'Angelique   300 

"    d'Anis  301 


242 


CONTENTS. 


RECIPE 


Ratafia  de  Caf 6  302 

•'  Cassis   803 

"  Goings   304 

"  Fleurs  d'Oranges   305 

Framboises  306 

"  Genievre   307 

"  Grenades   308 

Grenobles   309 

GroseiUes   310 

Mures  311 

KeuiUy  312 

Nobc   313 

"  Noyau  314 

d-Oillets   315 

"       d'Peches   316 

"  Quatre  Fruits  317 

"  Sept  Graines  318 

"      of  Four  Fruits  444 

"    317 

"  Green  Walnut  Shells  454 

"  Juniper   307 

*'  Mulberries   450 

"  iifoyau   314 

"  Oranges   447 

"  Orange  Flowers   451 

"   305 

"  Peaches   316 

"  Pinks   315 

'*  "   Red   456 

"  Pomegranates  SOS 

*'  Quinces   304 

"  Raspberries  448 

"  306 

"  Red  Pinks   456 

"  Seven  Seeds  318 

Walnuts  313 

Red  Coloring   93 

"  Bottle- wax  404 

"  Bordeaux  Wine  369 

"  Ginger  Cordial   102 

"  Rose   320 

"  Water  Cordial  115 

Rosa  Bianca   319 

Rosalio   321 

"     de  Breslau   322 

Rose  Cordial   116 

"   Cream   136 

"    Rouge   320 

"   Wine  397 

Roses,  Oil  of   233 

"     Spirit  of   272 

Rome,  Water  of   24 


KECIPE 

Royal  Cream   137 

"     on   234 

Rue  £23 

Ruga   323 

Rum,  Jamaica   S24 

"         "      (Imitation)  325 

"     Oil  of   235 

"     St.  Croix   326 

Sangaree,  Strong   341 

Santa  Cruz  Rum  326 

Scotch  Whiskey   366 

Celery  Cordial   117 

Seven  Seeds,  Oil  of  232 

"       "     Ratafia  of   313 

Sherbet,  Currant   327 

"      Four  Fruits  336 

"      Lemon   328 

"      Marasquino   329 

"       Quatre  Fi-uit  330 

Raspben-y   331 

Rum   332 

Sherry  Wine   399 

Shrub,  Currant   333 

Lemon  334 

"      Raspberry   332 

"      Rum   339 

Sighs  of  Love   459 

Silver  Water   150 

Sirop  d' Ananas   854 

"     de  CanneUe   345 

"  CapiHaire  846 

"  Cerises   347 

"  Fleurs  d' Oranges   349 

"  Gomme   350 

"  Groseilles   348 

"     d'Oranges  352 

"     d'Orgeat   353 

"     de  Limons   S51 

Smallage,  Cordial   116 

"  Small  Thread,"  How  to  boil  Suyai 

to  the   10 

Soda  Water  337 

Spanish  Bitters   46 

Spice  Brandy   70 

Spirit  of  Cinnamon  203 

CofEee   262 

"        Currants  268 

"        Lemons  264 

"        Lemon  Balm   269 

"        Mars   261 

"        Oranges.....    270 


CONTENTS. 


243 


BECIPE 


Spirit  of  Orange  Flowers   2(55 

"      Orgeat   271 

"      Raspberries   207 

"      Roses   272 

"      Strawberries   2'iG 

"      Tea  274 

Spring  Beer   338 

Spruce  B'-Tr   339 

St  CroLx  Rum  320 

St.  George  Wine   3J)8 

Stomachic  Beverage   34W 

"       Brandy  (Green)   71 

"      (White)   72 

"       Bitters   47 

Stomachique  Liqueur   273 

Stoughton  Bitters   48 

Strawberry  Brandy   73 

Syrup   358 

"    427 

Water   1G7 

Strong  Cider   84 

"     Sangaree   341 

Sugar  Coloring   88 

To  Clarify  Brown   8 

"  "      White   7 

"   On  the  Degrees  of  Boiling  9-18 

Sweet  Cider     85 

Syrup,  Almond  424 

"    Arrack  Punch    342 

"    Barberry   428 

"    BlackbeiTy   343 

"     Brown  Sugar   8 

"    Capillaire  346 

 429 

"    Cherry   347 

"     Morello   425 

Cinnamon   345 

*'     Cofifee  437 

*'     Currant  348 

"    423 

"  General  Directions  for  Making  421 
"  "         "         "      "  7 

"    Ginger   432 

"    Grape   4-35 

"     Gum   350 

"    How  to  Clarify   6 

"    Boil  9-18 

"    Lemon   430 

"    351 

"     Maidenhair  42!) 

 346 

"    Alarsh-Mallow   439 


fiECIPE 

Syrup,  Morello  Cherry   425 

"    Mulberry   426 

"    Orange   352 

"    431 

"     Orange  Flower   319 

"     Orgeat   424 

"    353 

"     rinc-apple  433 

  354 

"     rink   440 

riain  White  355 

((  ((  a  'J 

"    Raspberry  356 

  422 

"        Vinegar  436 

"   357 

"    Strawbeiry   358 

  427 

"     Violet  434 

"    Wormwood   438 

Table  Ale   25 

Tears  of  the  Widow  of  Malabar   458 

Tea,  Oil  of  236 

"    Spirit  of   274 

"   Water   184 

"Thread,  Large,"  How  to  Boil  Sugar 

to  the   10 

"  Thread,  Small,"  How  to  boil  Sugar 

to  the   11 

Tickle  my  Fancy  359 

Tokay  Wine  400 

Truffles,  Cream  of   13S 

Usquebaugh    360 

Vanilla  Cream  C  rdial   139 

"     Hippocras   249 

"     Milk   462 

"     Oil  of   2:37 

Venus,     "    2:^8 

"    286 

Verdulino  de  Turin   361 

Vespetro   362 

  452 

Violet  Coloring   94 

"    Hippccras   249 

"     Syrup..   434 

Violets,  Oil  of   2:J9 

Virgin's  Cream   140 

Milk   253 

Walnut  Shells,  Ratafia  of  Green  454 


244 


CONTENTS. 


KECIPE 

"Walnut  Water   178 

Water  of  Paradise   21 

"      Rome   24 

Waters  of  Various  Flavors  145-188 

Wax,  Putty,  &c   420 

Weights  of  the  United  States   20 

Whiskey,  Irish   364 

"        Monongahela   365 

"        Punch,  Imperial  Raspberry  292 

"        Scotch   366 

White  Ale   26 

"   Bordeaux  Wine   370 

"   Bottle- wax   405 

"   Rose   319 

"   Stomachic  Brandy   72 

Wine,  Red  Bordeaux   369 

"    ^Tiite     "    370 

"    Birch  ;..  371 

"    Blackberry   367 

"    Blackcurrant   368 

"    deBouleau   371 

"    Champagne   372 

"           "        English   373 

"    Cherry   374 

"    Currant,  Red   375 


RECIPB 


Wine,  Grape   380 

"    Greek  381 

"    Juniper   382 

"    Lemon  383 

"     Liqueur  384 

"    Madeira   385 

"    Malaga   386 

"    Mead   240 

"    Mixed   387 

"    Muscat   388 

"    Orange   389 

"    Parsnip   390 

"     Peach   391 

"    Plain  392 

"    Port   393 

"     Quince  394 

"    Raisin   395 

"    Raspberry  396 

"    Rose   397 

"     St.  George  398 

"    Sherry  399 

"    Tokay   400 

Wintergreen,  Essence  of  200 

Wormwood  Brandy   74 


"  Cyprus,  (Imitation)                   376   Yankee  Punch   464 

"  Damson                                  377    Yellow  Bottle-wax   403 

"  ofFrontignan                          378        "    Coloring   91 

>•  Ginger  37C        "    Escubac   458 


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THE  GAME  OF  WHIST  :  Bulea,  Directions  and  Maxims 
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PROST'S  DIALOGUES  FOR  YOUNO  FOLKS.  A 

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ATHLETIC  SPORTS  FOR  BOYS.    A  Repository  of 

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HTHE  PLAT-ROOM  ;  or,  In-Door  Games  for  Boys  and 

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rVRE  PARLOR  MAGICIAN  ;  or,  One  Hundred  Tricks 

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HANK  CONVERSE'S  COMPLETE   BANJO  IN- 

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A        OF  DANCING  WITHOUT  A  MASTER  ;  or 

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mHE  LADIES'  COMPLETE  GUIDE  TO  CROCHET, 

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rr^WE  LADY'S  MANUAL  OF  FANCY  WOEK.  A 

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ANECDOTES  OF  LOYE.    Being  a  true  account  of  the' 

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mME  DICTIONARY  OF  LOYE.     Containing  a  Defini- 

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f<OUETSIIIP  5IADE  EASY  ;  or,  The  Art  of  Making 

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I    DUNCAN'S  MASONIC  RITUAL  AND  MONITOR  ;  or, 

I  ■  -^amde  to  the  Three  Symbolic  Degrees  of  the  Ancient  York  Rite,  Ent.^red  Appren- 
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'  I  Master,  Most  Excellent  Master,  and  the  Royal  Arch.  By  Malcoj  m  C.  Dxjncan.  Ex. 
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this  work  is  a  complete  Ritual  ox  the  Symbohc  and  Chapter  Degrees,  and  is  also  pro- 
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the  design  of  the  author  to  gratify  the  curiosity  of  the  uninitiated,  as  to  furnish  a 
Guide  to  the  Younger  Members  of  the  Order,  by  means  of  which,  their  progress 
from  grade  to  r^radc  may  be  facilitated.  It  is  a  well  knowm  fact  that  comparatively 
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numerous  Notes  and  Engravings,  (all  new.)  This  is  a  valuable  book  for  the  frater- 
nity, containing,  as  it  docs,  the  Modern  "  Work  "  of  the  order.  No  Mason  should 
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ITILLGROYE'S  BALL-ROOM  GUIDE  and  Complete 

-■■*-Daiiciii£j-3Iaster.  Containing  a  plain  treatise  on  Etiquette  and  Deportment  at 
Balls  and  Parties,  with  valuable  hints  on  Dress  and  the  Toilet,  together  with 
full  explanations  of  the  Rudiments,  Terms,  Figures,  and  Steps  used  in  Dancing,  in- 
cluding clear  and  precise  instructions  how  to  dance  all  kinds  of  Quadrilles,  Waltzes, 
Polkas,  Redowas,  Reels,  Round,  Plain,  and  Fancy  Dances,  so  that  any  person  may 
learn  them  ^\^thout  the  aid  of  a  teacher  ;  to  which  is  added,  easy  directions  for  call- 
ing out  the  Figures  of  every  Dance,  and  the  amount  of  Music  requii'ed  for  each. 
The  whole  illustrated  vdth  17G  descriptive  engra\angs  and  diagrams.  By  Thomas 
HiLLGROVE,  Professor  of  Dancing.    Bound  in  cloth,  wth  gilt  side  and  back. 

Price  $1  00 

Bound  iu  boards,  with  cloth  back  75  cts. 

THE  AMERICAN  HOME  COOK  BOOK.  Oontaming 

several  hundred  excellent  Recipes.  The  whole  based  on  many  years'  experi- 
ence of  an  American  Housewife.  Illustrated  with  engravings.  All  the  Recipes  in 
this  book  are  Avritten  from  actual  experiments  in  Cooking.    There  are  no  copyings 

from  theoretical  cooking  Recipes.    Bound  in  boards,  cloth  back,  price  50  cts. 

Paper  cover  30  cts. 

THE  KNAPSACK  FULL  OF  FUN ;  or,  lOOO  Rations 

of  Laughter.  Illustrated  with  over  500  comical  engravings,  and  containing 
over  1,000  Jokes  and  Funny  Stories.  By  Doesticks  and  other  mtty  writers.  Large 
quarto,  price  30  cts. 

TJROAD  GRINS  OF  THE   LAUGHING  PHILO- 

•^-^  SIOPHEIJ.  Being  a  Collection  of  Funny  Jokes,  Droll  Incidents  and  Ludicrous 
Pictures,  that  will  make  you  laugh  out  heartily.  By  Pickle  the  Younger. 
Price  1'^  cts. 

(CHARLEY  WHITE'S  JOKE  BOOK.    Being  a  perfect 

^  Casket  of  Fun,  the  first  and  only  Work  of  the  kind  ever  Published.  Containing 
a  full  expose  of  all  the  most  Laughable  Jokes,  Witticisms,  &c.,  as  told  by  the 
celebrated  Ethiopian  Comedian,  Charles  White.    Price  12  cts. 

HOW  TO  BEHAYE  ;  or,  The  Spirit  of  Etiquette.  A 
Complete  Guide  to  Polite  Society,  for  Ladies  and  Gentlemen  ;  Containing 
Rules  for  Good  Behavior  at  the  Dinner  Table,  iu  the  Parlor,  and  in  the  Street ; 
with  Important  Hints  on  Introduction,  Conversation,  &c.    Price  1^  cts. 

HOW  TO  WIN  AND  HOW  TO  WOO.  Containing 
Rules  for  the  Etiquette  of  Courtship,  with  Directions  HoVT  to  Win  the  Favor 
of  Ladies,  how  to  Begin  and  End  a  Coui'tship,  and  how  Love  Letters  should  be 
Written.   Price  153  cts . 


Send  CasJi  Ojrdcrs  t»  DICK  &  FITZGERAIiD.  New  York. 


